Parsley Rice Squares with Chicken
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 cups cooked rice
- 1 cup fresh parsley, chopped
- ¾ cup Cheddar cheese, shredded
- ⅓ cup onion, finely diced
- 1 teaspoon salt
- ½ teaspoon MSG
- 3 eggs, beaten
- 1½ cups milk
- 1½ teaspoons Worcestershire sauce
- 2 cans chicken a la king, (10½ oz / 298 g each), Shortcuts
Instructions
- Preheat your oven to 165° C (325° F), get out a 7x11 inch baking pan and grease with butter or cooking spray.
- In a large mixing bowl, add the first 6 ingredients and mix together.
- In another mixing bowl, mix together the eggs, milk, and Worcestershire sauce, add to the rice mixture and stir together.
- Pour mixture into the prepared baking pan.
- Bake for 40 minutes or until just set.
- Just before the casserole is done, add the 2 cans of chicken a la king to a saucepan and place on medium low heat and heat through until hot, stirring occasionally.
- Cut into squares and place on plates, spoon over chicken a la king, enjoy.
Notes
I am going to say Low cost per serving when using one of the shortcuts for chicken a la king, as the canned variety may prove difficult to locate in Thailand. Maybe the larger western stores carry it, it is not something I have looked for myself.
Shortcuts: Chicken a la King I, Chicken a la King II (Slow Cooker), Casserole Chicken a la King.
This recipe is amazing. My mom started making it in the 60’s. She usually paired it the curry chicken. It is a mainstay in our home. You won’t be disappointed.
Thank you, Teresa, for stopping by, good to see people using the site. I really need to make this as well, as it does sound delicious!