Rice and Chicken Casserole

Name: Rice and Chicken Casserole
Ingredients: 2 cups rice; 2 cups milk; 1 1/2 tablespoons butter; 2 eggs; 1 cooked chicken

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

Nutrition per serving

1953Calories

73 gProtein

306 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1953 kcal

Protein73 g

Carbohydrates306 g

Fiber4.6 g

Sugars24 g

Total Fat60 g

Saturated Fat17 g

Monounsaturated Fat15 g

Polyunsaturated Fat6.6 g

Omega-30.1 g

Cholesterol233 mg

Sodium324 mg

Potassium1464 mg

Calcium720 mg

Iron17 mg

Magnesium181 mg

Phosphorus1154 mg

Zinc8.2 mg

Copper0.9 mg

Manganese3.9 mg

Vitamin D5 mcg

Vitamin C2.7 mg

Vitamin A226 mcg

Vitamin E1.1 mg

Vitamin K2.9 mcg

Vitamin B61.5 mg

Vitamin B123.2 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)27 mg

Folate830 mcg

Choline209 mg

Caffeine0 mg

Water586 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 9. The excerpt below is the record exactly as published.

Rice and Chicken Casserole 2 cups rice 2 cups milk \V<2 tablespoons butter 2 eggs 1 cooked chicken Bone the chicken and cut into one-inch pieces. Boil the rice in salted water until ten- der. Stir in the butter, the milk and the eggs. Put a* layer of this into a casserole, then the chicken, then the rice. Bake in a (350° F.) moderate oven until well browned. Dixie Chicken Shortcake 1 large chicken, cooked 2 cups chicken stock 2 tablespoons flour 1 pound mushrooms, cleaned 2 tablespoons butter,

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