Homemade chicken stock makes all the difference. Takes time but the taste is great! Smile
|3||bone-in chicken breasts|
|1||small onion, quartered|
|2||medium stalks celery, with leaves, chopped|
|1||medium carrot, chopped|
|1 tsp||salt or to taste|
|6||6 pepper corns or to taste|
|Chicken stock from above and milk to make up 1 cup measure|
|Cubed chicken, reserved from above|
|10 oz||can Cream of Mushroom soup|
|1 cup||loosely chopped fresh mushrooms of choice|
|5 oz||can whole water chestnuts, drained and sliced|
|2 oz||jar pimento, drained and sliced thinly|
|1 tbsp||lemon juice|
|1/2 tsp||freshly ground nutmeg for the casserole mixture|
|2 cups||cooked white or brown rice prepared as per directions on package|
|Sprinkle of ground nutmeg|
|Few pats of butter|
Directions in 3 parts
1. For chicken stock
3 bone-in chicken breasts
1 small onion, quartered
2 medium stalks celery, with leaves, chopped
1 medium carrot, chopped
2 cups water
1 teaspoon salt, or to taste
6 pepper corns or to taste
2. For dish mixture
4 Tablespoons butter or margarine
4 Tablespoons flour
Chicken stock from above and milk to make up 1 cup measure
Cubed chicken, reserved from above
1- (10 ozs.) can Cream of Mushroom soup
1 cup loosely chopped fresh mushrooms of choice
5 oz. can whole water chestnuts, drained and sliced
2 oz. jar pimento, drained and sliced thinly
1 tablespoon lemon juice
½ teaspoon freshly ground nutmeg for the casserole mixture
2 cups cooked white or brown rice prepared as per directions on package
2. For topping
Sprinkle of ground nutmeg
A few pats of butter
Prepare washed rice as directed on package. Usually 2 cups water with 1 cup rice, oil or butter, onion and salt and pepper to taste. Reserve until casserole is assembled.
Place chicken, onion, celery, carrot, water, salt and pepper in a sauce pan. Bring to a boil then reduce heat and continue to simmer for 35-40 minutes until juice is clear. Stir as needed.
Remove chicken from sauce pan. Reserve chicken until cool. Debone and cut into bite sized cubes.
Strain chicken broth into measuring cup. Add milk to broth to make a 1 cup measure. Discard vegetables.
In sauce pan, melt butter and stir in flour until smooth to make a roux.
Add ingredients as listed below mixing after each addition.
Add cooled chicken/milk broth, nutmeg, salt and pepper to taste and bring the mixture to a slow boil.
Add mushroom soup.
Add chicken, mushrooms of choice, pimentos and water chestnuts.
Add lemon juice to finish.
Remove from heat.
Spray casserole dish with non-stick oil or lightly coat with butter. Spread cooked rice on casserole bottom and add chicken mushroom mixture over top.
Sprinkle top of the dish with a little freshly ground nutmeg and dot with a few pats of butter.
Heat completed recipe in a preheated oven for 30 minutes at 325 F. .
Dish can be made ahead and warmed up or frozen for use as needed. It is great to be prepared. Smile
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