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–+ servings

Parsley Rice Squares with Chicken

Adapted from a recipe in the Casserole Cook Book, page 33.
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.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

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.