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Recipes for Chicken Rice Casserole?

16 years ago

I'm looking for a recipe for a chicken rice casserole for a church potluck. It seems like not too long ago, someone posted one they used for funerals. I'd prefer ones that are not too spicy (elderly will attend). I'd appreciate any suggestions. TIA!

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Comments (3)

lindac
16 years ago
I can sure give you my chicken pasta casserole that has been used for funerals....but no rice.
How many are you serving?
Linda C
cinlo
Original Author
16 years ago
Thanks, Linda C! I think it was your recipe I was trying to find. I went back and tried to search (forgot to bookmark or copy & save), but couldn't find it. There will be about 25 people there. Although someone else is also providing a main dish (casserole). I'd appreciate it!
Cindy
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lindac
16 years ago
Here's the basic measurements for the sauce. I would make 1/2 a recipe...you may still have some leftover. Should be enough for 2 casseroles....2 pounds of pasta.
For a funeral lunch, I figure 20 servings per casserole....I served the same thing to a younger group...at lunch and 21 people ate almost all of 2 casseroles!....go figure.
For one casserole, I figure 1 pound of fusilli cooked and 3 1/2 cups of cooked chicken, cut up....and 2 to 3 cups of "other stuff"...last time I did it I used carrot buttons steamed to be partly cooked, sauteed celery and sauteed sweet onion and frozen peas....just dumped out of the bag. You could use frozen broccoli and canned mushrooms too.
Mix the cooked pasta with the sauce...add cooked chicken and veggies....top with toasted bread crumbs or crushed corn flakes...sprinkle with grated parmesan cheese and cover with foil and bake 350 until heated through. I use an instant read and make sure it's heated to 160.

Cream sauce using 1 cup butter, 1 cup flour, 4 cups chicken broth, 3 cups of milk and 1 pound of cream cheese, some ( 2 T?) dry parsley, some (2 T?) wÂshire Some pepper ( 2 teaspoons?)
melt butter in large heavy pan....add flour and cook 1 minute or 2...whisk in the chicken broth and cook about 3 to 5 minutes until thickened....cut up cream cheese and add....stir until melted...add milk and heat.
Season with salt to taste, 2 T dry parsley, 2 teasspoons worchestershire and pepper to taste.
Linda C

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