Chicken & Rice Casserole

    Chicken & Rice Casserole

    Dinner
    "A single chicken becomes a feast when stretched with rice and hope."

    This one-dish wonder was the Depression kitchen's greatest invention. A little chicken, plenty of rice, and a simple broth baked together in a single pan. Filling, nourishing, and made from what families could always find in their pantry.

    Ingredients

    • 2 cups cooked chicken, shredded or diced
    • 2 cups long-grain white rice, uncooked
    • 4 cups chicken broth or water
    • 1 onion, diced
    • 2 carrots, diced
    • 2 tbsp butter or lard
    • 1 tsp salt
    • ½ tsp black pepper
    • ½ tsp dried thyme
    • ½ cup milk (optional, for creamier casserole)

    Instructions

    1. Prepare: Preheat oven to 350°F. In a large casserole dish, combine uncooked rice, chicken, broth, onion, and carrots.
    2. Season: Dot with butter, then sprinkle salt, pepper, and thyme over everything.
    3. Cover: Cover tightly with foil or a lid.
    4. Bake: Bake for 1 hour, or until rice is tender and liquid is absorbed. Do not stir.
    5. Optional Creaminess: After baking, stir in milk if desired for a creamier texture.
    6. Rest: Let sit 5 minutes before serving.
    7. Serve: Fluff with a fork and serve warm.