Name: Golden Chicken Casserole
Yield: Makes 10 to 12 servings
Ingredients: ½ c. chicken fat, butter or regular margarine; 2 (4 oz.) cans mushrooms, drained; ½ c. flour; 1 c. evaporated milk; ½ tsp. ground turmeric; ⅛ tsp. pepper; 1 tsp. salt; ½ tsp. orégano leaves; 1 c. rice; 1 large onion, quartered; 1 (4 to 5 lb.) stewing chicken; 2½ c. boiling water; 1 tblsp. butter; ½ c. chopped green onions; ½ c. shredded mild cheese; 1½ tsp. salt

Preparation info

Makes
10 to 12
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Its popularity shows up at buffets— guests keep coming back for helpings

Ingredients

1 (4 to 5 lb.) stewing chicken
1 large onion, quartered
1½

Main course

Method

Cook chicken until tender in water to cover with onion and 1½ tsp. salt added. Cool chicken (reserving broth); remove skin and cut chicken meat in small pieces with kitchen scissors.
Melt chicken fat in saucepan. Stir in flour; add 4 c. liquid (juice drained from mushr

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of