| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry, Casserole |
1 |
Casserole |
INGREDIENTS
| 1 |
c |
Cooked rice |
| 2 |
c |
Chicken, cooked, chopped |
|
|
Fine |
| 1/2 |
ts |
Salt (or to taste) |
| 1/4 |
ts |
Celery salt |
| 1/8 |
ts |
Pepper (or to taste) |
| 1 |
sm |
Chopped onion |
| 2 |
tb |
Cracker crumbs |
| 1 |
lg |
Egg, beaten |
| 2 |
c |
Hot water or stock |
INSTRUCTIONS
In a mixing bowl, combine chicken, seasonings, egg, cracker crumbs, and
stock or hot water.
line the bottom and sides of a greased mold or casserole 1/2 inch thick
with rice, pack in the meat mixture, layer on the onion over top and cover
closely with the rest of the rice.
Cover with wax paper, lid, or aluminum foil and place in oven at 350 for
approximately 45 minutes. Can be turned out onto a hot platter or served
in the casserole. For variety, try covering with canned tomato sauce
before serving.
Adapted from _The New Settlement Cook Book_ of 1954.
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