Mrs. Walker's Chicken And Rice Casserole From The 1960s

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 -4 lbs frying chickens
• 1/3 cup flour, mixed with
• salt and pepper
• 1/4 cup butter
• 1 (10 3/4 ounce) can cream of chicken soup
• 2 1/2 tablespoons minced onions
• 1 tablespoon chopped parsley (dried is fine)
• 1 teaspoon salt
• 1/8-1/4 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon dried celery flakes (can be omitted)
• 2 cups water
• 1 cup uncle ben's converted brand rice

Recipe

• 1 roll chicken in seasoned flour and saute in butter until golden brown.
• 2 mix soup, minced onion and seasonings in a saucepan.
• 3 gradually stir in 2 cups water.
• 4 bring to a boil, stirring constantly.
• 5 add 1 cup uncle ben's converted rice [it's better not to substitute this].
• 6 pour into 2-quart casserole dish. top with sauteed chicken. cover and bake.
• 7 check in 30 minutes and if rice is too dry, add more water.
• 8 bake another 30 minutes. let rest 5-15 minutes.
• 9 you can substitute vegetable flakes or celery seed for the celery flakes - but your family will love this so much, it'll be worth keeping celery flakes on hand.
• 10 also, you can use skinned chicken breasts and just fry those up - to speed up preparation.