Name: Chicken and Rice Casserole
Yield: 4 servings
Ingredients: ¼ pound mushrooms, sliced; 2 tablespoons chopped parsley; 1 pimiento, chopped; ½ bay leaf; 1 onion, finely chopped; 1 frying chicken (3 pounds), cut into serving pieces; 1 garlic clove, finely minced; Salt and freshly ground black pepper; 2½ cups (one 1-pound 3- ounce can) tomatoes; ¼ cup Chicken Stock; ⅔ cup uncooked rice; ⅓ cup dry white wine; ½ cup butter; ½ cup cooked peas; ½ green pepper, chopped; ⅓ cup finely chopped celery; ⅛ teaspoon ground ginger

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.

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

Preheat oven to modera

Chicken and Rice Casserole

Ingredients

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