Chicken and Rice Casserole

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 frying chicken (3 pounds), cut into serving pieces
  • Salt and freshly ground black pepper
  • teaspoon ground ginger
  • ½ cup butter
  • 1 garlic clove, finely minced
  • cup finely chopped celery
  • 1 onion, finely chopped
  • ½ bay leaf
  • cup dry white wine
  • cup uncooked rice
  • cups (one 1-pound 3- ounce can) tomatoes
  • ¼ cup Chicken Stock
  • ¼ pound mushrooms, sliced
  • 1 pimiento, chopped
  • ½ cup cooked peas
  • ½ green pepper, chopped
  • 2 tablespoons chopped parsley


  1. Season the chicken with salt and pepper to taste and sprinkle with the ginger. Melt one-third cup of the butter in a heavy skillet and brown the chicken in it on all sides.

  2. Add the garlic, celery, onion, bay leaf and wine. Bring to a boil and simmer, covered, for twenty minutes.

  3. Preheat oven to moderate (350°F.).

  4. Sauté the rice in the remaining butter until translucent but not browned. Add the tomatoes, stock, mushrooms, pimiento, peas, green pepper, and salt and pepper to taste.

  5. Place the rice mixture in the bottom of a large casserole, top with the chicken, and pour the liquid from the chicken pan over all. Cover tightly and bake for twenty to twenty-five minutes, or until chicken and rice are tender. Check once during the cooking and add more stock if necessary. Serve garnished with chopped parsley.

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