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Southern Chef Southern Recipes by Layne Prescott

Hot Chicken & Rice Casserole Dinner with Chowder & Dessert Hot Chicken & Rice Casserole 4-5 large boneless skinless chicken breasts (Cook rice in 3 ½ cups water) 1 chicken bouillon 2 Tbsp. butter 1½ cup rice ½ cup diced onion 2 cans sliced water chestnuts (drained) 2 cans mushrooms (drained) 2 small cans Cream of Mushroom soup 1 cup mayonnaise 2 cups slivered almonds, toasted (divided) 2 cups corn flakes ½ stick butter

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Cook chicken breasts in 3 ½ cups water, bouillon until done. Remove chicken breasts and dice. Bring broth to boil and cook rice according to directions. (3 1/3 cup broth, add 2 Tbsp. butter and 1½ cup rice). Cook 20 minutes. Add diced onion to rice and stir in, cover and allow to rest 5 minutes. In large bowl combine chicken breasts, rice & onion, water chestnuts, mushrooms, soup, mayonnaise, and 1 cup toasted slivered almonds. Place in sprayed 9 X 13 baking dish. Melt ½ stick butter. In bowl pour butter over corn flakes. Add 1 cup remaining slivered toasted almonds; toss. Spread over chicken rice casserole. Bake at 350 degrees for 20 minutes.

Heartland Living Apr-May Issue 2016  

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