Rice-Chicken Casserole
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A home-kitchen version of rice-chicken casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 whole chicken
- 1 c. chopped celery
- 1 Tbsp. chopped onion
- 3 hard-boiled eggs, chopped
- 1 1/2 c. cooked rice (1/2 c. rice cooked in 1 1/4 c. chicken broth)
- 1/2 c. chicken broth
- 1/2 tsp. salt and pepper
- 1 can cream of chicken soup
- 1/2 c. mayonnaise
- 1 can French fried onion rings
Method
Cut yellow tendons at top of legs (to keep from kicking batter off when cooking).
Soak in cold, salty water for 1 hour.
Coat with bread crumbs.
Let set for 1 hour in refrigerator.
Remove and fry in hot grease until brown.
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