Name: Chicken Rice Casserole

Ingredients:

• 1 cup uncooked long-grain rice
• 1/2 cup chopped onion
• 1/4 cup olive oil (original recipe called for melted margarine)
• 2 1/2 cups chicken broth (use low-salt bullion)
• 1/2 cup chopped green pepper (~1/2 pepper)
• 1/2 cup diced celery (~1 stalk)
• 1 1/2 to 2 cups cut-up cooked chicken (~2 breasts)
• 1/2 cup sliced mushrooms
• 8 very thin slices of cheddar cheese

Instructions:

• In large skillet, brown rice and onions in margarine over medium heat, about 8 minutes
• Add chicken broth, cover and cook for 10 minutes
• Add green pepper and celery, and cook covered for 10-15 min, till rice is tender
• Pre-heat oven to 350
• Add chicken and mushrooms and stir
• Transfer to 2-quart covered casserole, and bake for 15 minutes
• Top with cheese in decorative pattern
• Bake uncovered for about 2 minutes until cheese melts

Comments: 11/20/2004 - Worked well though it took longer than I expected
3/11/07 - Preparation took 1.1 hours
2/26/2012 - Used red sweet peppers and leftover line-garlic chicken. Updated recipe.
12/17/2017 - I used leftover Tandoori Chicken and a small red bell pepper. I added 1 tablespoon of curry powder and 1/4 teaspoon of black pepper for seasoning.

Source: Better Homes & Gardens Casserole Cook Book, 1968

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