Miss Allie’s Chicken And Rice Casserole

When we dig up the gold of the past, it must be beaten into useful coins for today. Past, present, and future belong together. The most joyful knowledge is that we are citizens of heaven. Our outlook goes beyond this world, and we are in training for eternity... [In getting older] one discovers something of the plan behind the happenings of the past. When we look back we realize that behind many events, which were not important in themselves, there is a design, an order, a continuity.

Corrie ten Boom

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	Casseroles, Main dish	4	Servings

INGREDIENTS

1		Chicken, 3-4 lb*
		Salt
		Pepper
1		Onion, mild peel chop
1		Mushrooms, drained 4 oz
4	T	Butter, cut in small pieces
3	c	Chicken stock, boiling
1	c	Rice, long-grained uncooked

INSTRUCTIONS

Preheat oven to 350'F. Place half of the chicken in a Dutch oven (or
heavy casserole with tight-fitting lid) and season with salt and
pepper. Cover with the onions, mushrooms and half of the butter.  Cover
with remaining chicken, season, and dot with butter. Cover and  bake
for about 45 minutes. Remove chicken pieces; add rice and stir  into
cooking fat. Add the boiling stock. Place chicken over mixture.
Recover and bake for about 1 hour, or until rice and chicken are
tender and almost all liquid has been absorbed.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”