Chicken/Rice Tetrazzini

Preparation info

  • Difficulty

    Medium

  • Serves

    10

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Splendid casserole dish to tote to potlucks and to serve guests at home

Ingredients

  • 1 qt. water
  • 2 tsp. salt
  • 1 (4 to 5 lb.) stewing chicken, cut in pieces
  • c. chicken broth
  • 1 (2 to 4 oz.) can sliced mushrooms
  • 2 tblsp. flour
  • ½ tsp. garlic salt
  • tsp. pepper
  • ½ c. light cream
  • 1 c. grated Cheddar cheese
  • 4 c. cooked rice
  • 1 tblsp. chopped parsley
  • 4 strips crisp-cooked bacon, crumbled
  • ¼ c. cracker crumbs
  • ¼ tsp. poultry seasoning

Method

  • Heat water in saucepan, add salt and chicken; cover. Simmer (do not boil) 2½ to 3 hours or until the thigh meat is tender. Take meat from bones and cut into chunks.
  • Heat chicken broth with juice from mushrooms. Blend flour, garlic salt, pepper and cream. Stir into broth; cook, stirring constantly until thickened. Remove from heat. Stir in cheese.
  • Combine rice, chicken, mushrooms and parsley in another container.
  • Alternate layers of chicken mixture and sauce in buttered 3-qt. casserole.
  • Combine bacon, crumbs and seasoning; sprinkle over casserole. Bake in very hot oven (450°) 30 minutes.