Chicken and Rice Casserole

November 10, 2009 | By Admin In Main Dishes |

One 3 to 4 pound chicken

3/4 cup rice, boiled

3 cups chicken stock

1 cup milk

1/4 cup flour

1/4 cup butter or margarine

1 small onion, grated

Salt and pepper to taste

Cook chicken until nearly tender in salted water to cover, using a closely covered kettle and simmering slowly. When done, separate it into sections and thicken stock with butter and flour mixed, adding the milk and more salt and pepper, if necessary. Mix together the boiled rice and thickened stock. Add onion and place in casserole in layers with chicken. Bake in moderate oven 40 to 50 minutes longer.