My mother loved to cook and prepared many dishes for eating at home and sharing with others. For Christmas in 1990 (when I was 21) my mother prepared a recipe box with several of my favorite dishes. This has been the greatest gift I have received. I use her recipes frequently and have added my own over time. She passed away in 1995 and I treasure her collection of handwritten and typed (on a typewriter) recipes. This casserole was a favorite of my family and was also popular at church potlucks. Today, I created this casserole for a potluck at work. My daughter asked, "Why don't you ever make this for us to eat at home?" I dished out a little for her and smoothed out the dish for tomorrow!
Preparation
Preheat oven to 350 degrees.
Ingredients
1 medium onion, diced
1C diced celery
1C long grain white rice, uncooked
1C diced chicken (1/4" cubes)
1C diced carrots
1/4C oil
2C vegetable broth
1 can cream of mushroom soup
Directions
Combine onion, celery, rice, chicken, and carrots in a medium baking dish. In a pan, mix oil, broth, and soup. When boiling pour into baking dish and mix vegetable mixture with liquid mixture. Cover with aluminum foil and bake at 350 degrees for 1 hour and 15 minutes.
Photo
Taken with Hipstamatic photo app for iPhone using Tejas lens and Dream Canvas film.
I tried this tonight....it was DELICIOUS!!!! Wow! Thanks for sharing the recipe! My husband loved it as well. We ate it for dinner and will be packing leftovers for lunch tomorrow at work. The next time I am going to add slices of almonds on the top of the casserole for the last 10 minutes of baking. I think that will add yet another yummy touch. I also made some homemade mashed potatoes and tried your very easy gravy recipe over the potatoes. VERY yummy as well! ^^
ReplyDeleteTotal liquid = 3 1/2 cups
ReplyDelete