Recipe: Breast of Chicken On Rice, Chicken-Rice Casserole

Hi Josie:-) These two recipes are from my Betty Crocker cookbook which was published in 1971. I hope that one of the recipes is the one you are looking for. I have not tried either recipe.

Breast of Chicken on Rice

1 can (10 1/2 oz.) condensed cream of mushroom soup
1 soup can milk
3/4 c. uncooked regular rice
1 can (4 oz.) mushroom stems and pieces
1 envelope (about 1 1/2 oz.) dry onion soup mix
2 chicken breasts, split in half

Heat oven to 350 degrees F. Blend soup and milk; reserve 1/2 c. of the mixture. Stir together remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into ungreased baking dish, 11 1/2 X 7 1/2 X 1 1/2 inches.

Arrange chicken breasts on rice mixture. Pour reseved soup mixture over chicken and sprinkle with remaining soup mix. Cover; bake 1 hour. Uncover; bake 15 minutes longer.

Yield: 4 servings

Chicken-Rice Casserole

1/4 c. chicken fat or butter
1/3 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 1/2 c. milk
1 1/2 c. cooked white or wild rice
2 c. cut-up cooked chicken or turkey
1 can (3 oz.) sliced mushrooms, drained
1/3 c. chopped green pepper
2 Tbl. chopped pimiento
1/4 c. slivered almonds
Snipped parsley

Heat oven to 350 degrees F. Melt chicken fat or butter in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour into ungreased baking dish, 10 X 6 X 1 1/2 inches or 1 1/2 qt. casserole. Bake, uncovered 40 to 45 minutes. Sprinkle with snipped parsley.

Yield: 6 to 8 servings