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| BAKED CHICKEN TAVERN STYLE | |
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Cook 3 1/2 to 5 lbs. chicken with medium sliced onion until done. Debone chicken when cooled. Cook 3 cups cooked rice. In 9 x 13 pan, layer chicken over the cooked rice. Drain 2 (3 oz.) sliced mushrooms, put over rice (save juice from the mushrooms). Melt: 1/2 c. butter 1/2 c. flour 1 tsp. salt 1 tsp. turmeric 1/4 tsp. oregano Dash pepper Add: 1 c. evaporated milk 2 c. mushroom liquid/chicken broth Blend until thicken. Add 1/2 cup grated cheese. Pour sauce over the layered rice, chicken, mushrooms. Sprinkle 1/2 cup grated cheese over top. Bake at 350 degrees for 45 to 60 minutes. | |
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recipe reviews #140046
Simone Parrish (Maryland) says:
I love this recipe, even though it's quite 1950's middle-America. It was in my grandmother's church cookbook from the 1950s ("Fellowship Favorites"), and it's my family's major comfort food. It's the only reason I ever buy canned mushrooms. Steamed broccoli makes a great side.
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