Chicken and Rice Bake

--------------------------------------------------------------------------------------
 PAGE 67
--------------------------------------------------------------------------------------------

CHICKEN AND RICE BAKE
Submitted by Mrs. Geraldine Branstetter from California

1/4 cup onion, chopped
1/2 cup celery, diced
Butter
1 cup raw rice
1 can consomme
1 can chicken-gumbo soup
1 large cooked chicken breast, diced
1 Tablespoon piment, diced

Saute onion and celery in butter until tender. Combine all ingredients
and place in a buttered casserole ; stir lightly. Bake 1 hour at 350 F. degrees, stirring twice. Add chicken broth if additional liquid is needed.
YIELD:  4 Servings

 

Comments

Post a Comment

Popular posts from this blog

Scalloped Chicken

Image
 --------------------------------------------------------------------------------------------------------------------                                                      PAGE 82 ---------------------------------------------------------------------------------------------------------- SCALLOPED CHICKEN Submitted by Grace Setness from California CHICKEN 1 ( 5 pound ) chicken 1 carrot 1 onion, sliced 2 teaspoon salt 1 bay leaf Pinch of basil    Cook chicken with remaining ingredients until tender. Bone meat and remove skin ; cut into slices . Chop skin and cook giblets. DRESSING:  1 1/2 loaves of 2 day- old Italian bread 1/2 cup margarine 1 bunch parsley, chopped 6 green onions, chopped 2 large stalks of celery with tops, chopped 1 teaspoon poultry seasoning Pepper to taste 1 teaspoon salt 6 Tablespoon chicken broth    Crumble...
Read more

Containing A Casserole

Image
 This first cookbook is falling apart, It is a ring type bound cookbook..I don't have the year it was published...This information is on page 13                                                           Containing A Casserole    Glazed Pottery, Earthenware, Glass, Metal....take your pick. All can be used for casseroles. Many of these casseroles containers come in bright colors and pleasing designs to contrast or complement your kitchen decor or tableware. The variety and selection is almost unlimited.   The type of container you use really makes very little difference, as long as it is heat proof. Some of the earliest casseroles were made of earthenware and were glaze inside. They had covers and were similar to those that are still used today in France.   Certain baking dishes are essential , however, for a basic casser...
Read more

Lobster- Artichoke Casserole

Image
 ----------------------------------------------------------------------------------------------------------                                                           PAGE 118 --------------------------------------------------------------------------------------------------- LOBSTER-ARTICHOKE CASSEROLE Submitted by Mildred M. Newbold from Nebraska 4 ( 5 oz) lobster tails, cooked 1 ( 8 oz) can artichoke hearts, drained Butter or margarine 1 green pepper, cut into strips 1 small onion, peeled and quartered 1/4 cup un-sifted all-purpose flour 1 3/4 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon pepper 2 1/2 cup milk 1 egg, beaten 1/2 Tablespoon Worcestershire sauce 1 teaspoon lemon juice 2 cup hot seasoned mashed potatoes    Remove lobster meat from shells; cut into bite-size chunks. Cut artichoke hearts in half ; gently toss with l...
Read more