Best Mrs Walkers Chicken And Rice Casserole From The 1960s Recipes

GRANDMA'S CHICKEN AND RICE CASSEROLE

Grandma's Chicken and Rice Casserole image

Grandma's Chicken and Rice Casserole is one of those dishes the entire family will eat. This casserole is a perfect way to take leftover chicken, rice - and even hard-boiled eggs - and turn them into a whole new dish.

Provided by Barbara

Time 50m

Number Of Ingredients 10

Ingredients

1 teaspoon butter
1 medium onion (diced)
1 cup celery (diced)
1 cup cooked chicken (diced)
1 10.5 oz. can cream of mushroom soup
1 cup rice (cooked)
3/4 cup mayonnaise
1 teaspoon lemon juice
3 hard-boiled eggs (diced)
3/4 cup cornflakes (crushed)

Steps:

In a skillet over medium heat, cook onion and celery in the butter until tender; do not brown.
Once the onion and celery are cooked, mix all ingredients together except cornflakes. Be sure to use cooked chicken and cooked rice!
Pour into a 2-quart baking dish that has been sprayed with non-stick cooking spray.
Sprinkle crushed cornflakes over top.
Bake at 375 degrees F for 30 minutes.

Nutrition Facts : Carbohydrate 35 g, Protein 14 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 120 mg, Sodium 656 mg, Fiber 1 g, Sugar 3 g, Calories 316 kcal, ServingSize 1 serving

MRS. WALKER'S CHICKEN AND RICE CASSEROLE FROM THE 1960S

Mrs. Walker's Chicken and Rice Casserole from the 1960s image

Make and share this Mrs. Walker's Chicken and Rice Casserole from the 1960s recipe from Food.com.

Provided by carrie sheridan

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Roll chicken in seasoned flour and saute in butter until golden brown.
Mix soup, minced onion and seasonings in a saucepan.
Gradually stir in 2 cups water.
Bring to a boil, stirring constantly.
Add 1 cup Uncle Ben's converted rice [it's better not to substitute this].
Pour into 2-quart casserole dish. Top with sauteed chicken. Cover and bake.
Check in 30 minutes and if rice is too dry, add more water.
Bake another 30 minutes. Let rest 5-15 minutes.
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.
Also, you can use skinned chicken breasts and just fry those up - to speed up preparation.