Tuesday, August 10, 2004

Mrs. Chan's Chicken and Rice Casserole for Charlie Chan at the Olympics

Mrs. Chan* wanted to share one of her mother's recipe this week in honor of both Charlie Chan at the Olympics and the actual sports event being held in Athens, Greece.

Some of you may already have this casserole, or one at least similar. Perhaps you would enjoy seeing any differences compared to your own version.

It can be made ahead of time to be reheated and allow your family more time together.

You can buy the chicken cooked (like Boston Market) or at the grocery store (a nice loaf of French or Italian bread to go with it?!). You have a choice of meats to use as you and your family are in the mood for.

Chicken and Rice Casserole

Cook rice in chicken broth (water and chicken boullion cube, canned chicken broth or water left over from blanching the chicken if you cook it at home to be used in cooking as much rice as needed).

At the same time, chop and saute a green pepper, celery, and onion in a skillet.

Put into a casserole and add:
The Rice
Cut-up chicken (or turkey, sausage, or pork--which can be made with Chinese vegetables).
Campbell Soup (cream of mushroom, golden mushroom, or cream of celery)
Water as needed

Put in a 350 degree F. oven for 10 - 15 minutes (20 - 30 minutes for a large casserole).

*Mrs. Chan is also known as my Mother, Becky Truesdale.


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