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Recipe Servings: 4-6 Prep Time: 45 min Description: A basic recipe which can be changed around so almost everyone can eat it. Allergens: Animal, Celery, Chicken, Fructose, Fruit/vegetable, Grain, Onion, Parsley, Rice, Spices, Sugar Ingredient List:

Qty	Name
1 rib	celery , chopped
1/4 c	flour , oat, wheat, or other thickening agent
1 1/2 c	water , or broth
to taste	parsley , or sage
3 c	chicken , cooked and chopped
to taste	salt
1 c	rice , white, brown, or wild
1/2 c	oil , or margarine (see note)
1	onion , chopped

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Instructions: Cook rice. Saute veg in oil until tender. Add flour, stirring to blend in. Add water and seasonings and cook until thickened. Combine this sauce with the cooked rice and chicken. Bake in a greased casserole 350 degrees, 25-30 min.
note- I know a stick of margarine is alot to use in this, but I wanted to be sure my family would eat it. I will reduce it next time, but it sure was good. :-)

options to add--mushrooms, sliced almonds, water chestnuts...
Member Feedback: happywheather said on August 5th, 2008 12:38 PM :
I tried it this past weekend, and my husband and I both liked it! I used a blend of wild and other rices and added chopped zucchini squash. I also added an extra 1/4 c. flour to the recipe. Although I did feel a little guilty using so much butter, I think it's worth it to make the dish taste so good!

poorkitty said on November 4th, 2008 08:11 AM :
Add shredded or finely chopped carrots! They add great color and a little texture. We can't use butter or margarine; I used olive oil, but only 1/4 cup. All four children asked me to keep the recipe.


Miscellaneous: Created: February 19th, 2008
Last Updated: February 19th, 2008
Source of Recipe: procedure from an old local cookbook
Filed Under: Dinner, Lunch




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