Favorite Recipes Friday
even the cleverest housewife cannot cook.”
“If you are planning for a year, sow rice;
if you are planning for a decade, plant trees;
if you are planning for a lifetime, educate people.”
~ Old Chinese Proverbs
Mrs. Ruth McCullough, who was a long time educator, brought this casserole to us when one of the kids was born. She kindly shared the recipe, and it has been a family favorite ever since.
It is a great dish to carry to a pot luck or share with a friend, as Mrs. Ruth did. I always think of her when I make this! Such a sweet and special lady!
Mrs. Ruth's Chicken and Rice Casserole
2 - 3 chicken breasts
1 cup rice
2 ½ cups chicken broth
½ cup finely chopped celery
½ cup finely chopped onion
1 tablespoon butter
1 can cream of mushroom soup (homemade substitute)
1 (4-ounce) can mushrooms
1 tablespoon lemon juice
¾ cup mayonnaise
1 cup crushed corn flakes
3 tablespoons melted butter
Boil chicken breasts until tender. Reserving broth, remove from chicken from boiler and allow to cool. When cool enough to handle, cut into bite-size pieces.
Cook rice according to package direction in 2½ cups of the reserved chicken broth. Freeze remaining broth for another use.
While rice is cooking, sauté celery and onions in butter.
Combine all ingredients (except topping ingredients) and spoon into a large casserole dish that’s been sprayed with cooking spray.
Combine corn flakes and melted butter. Sprinkle topping over casserole mixture.
Bake for until hot and bubbly, about 30 minutes.