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Chicken Chartreuse
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Ingredients
1
hen
4 1/2 – 5 lbs
1
cup
rice
2
cans
mushroom soup
undiluted
1
tablespoon
minced onions
Salt and pepper to taste
2
cups
dried bread crumbs
rolled
Method
Cover hen with salt water and cook until tender.
Let cool in broth, skim off fat and reserve.
Remove meat from bones and cut in small pieces – mash skin with fork until in very small pieces.
Cook rice in broth 20 minutes, add soup, onions, salt, and pepper.
Combine with chicken and pour into well greased baking dish (10 x 15 x 2).
Heat fat and saute crumbs – mix thoroughly and spread over chicken – rice mixture. Bake for 1 1/2 hours at 325.
This may be made the night before and put in the refrigerator or deep freeze and cooked the following day.
Kitchen Helper 2
Medium stock pot
Casserole
9x13 Casserole
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Course
Main Course
Cuisine
American
Keyword
Chicken, Rice, Stuffing