Chicken in Rice Casserole

Ingredients

• one cupful of rice
• half a cupful of milk
• a tablespoonful of butter
• a level teaspoonful of salt
• a quarter of a teaspoonful of pepper
• two tablespoonfuls of butter
• two of flour
• a pint of milk
• one pint of nicely-seasoned blocks of cold cooked chicken

Method

1. 1

   Wash rice, boil for 20 minutes, drain.

2. 2

   Mix with milk, butter, salt, and pepper.

3. 3

   Line custard cups with rice, prepare sauce with butter, flour, and milk, add chicken, fill cups, cover with rice, and bake in water bath for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 33. The excerpt below is the record exactly as published.

CHICKEN IN RICE CASSEROLE Wash one cupful of rice, throw in boiling water, boil for twenty minutes, then drain. Add half a cupful of milk, a tablespoonful of butter, a level teaspoonful of salt and a quarter of a tea- My Best 250 Recipes iig spoonful of pepper ; stir to a rather smooth paste. Brush custard-cups with butter and Hne them to the depth of half an inch with the rice mixture. Rub two tablespoonfuls of butter and two of flour together; add a pint of milk, stir until boiling; add a teaspoonful of salt, a dash of pepper and one pint of nicely-seasoned blocks of cold cooked chicken

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