Chicken Rice Casserole

Name: Chicken Rice Casserole
Ingredients: 2/3 C. Uncooked Rice; 1/3 C. blanched; 1 C.Cut Chicken; 2 Tb. Celery, cut fine; 1 Tb. Onion, cut fine; 1 Tb. Pimento or; 1 C. Broth; 3 Eggs, beaten and folded in last; 1 C. grated cheese

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 38. The excerpt below is the record exactly as published.

CHICKEN RICE CASSEROLE 2/3 C. Uncooked Rice 1/3 C. blanched ls C.Cut Chicken almonds, sliced 2 Tb. Celery, cut fine 3 Eggs, beaten and 1 Tb. Onion, cut fine folded in last 1 Tb. Pimento or 1 GC, Cheese Green Pepper 1 C. Broth Method: Mix together. Add 1 C. grated cheese

Cook this with the app: pantry check, scaling, and the assistant.