Mrs. Ruth's Chicken and Rice Casserole - Favorite Recipes Friday

Favorite Recipes Friday

“Without rice, 
even the cleverest housewife cannot cook.”

“If you are planning for a year, sow rice; 
if you are planning for a decade, plant trees; 
if you are planning for a lifetime, educate people.” 
~ Old Chinese Proverbs

Mrs. Ruth McCullough, who was a long time educator, brought this casserole to us when one of the kids was born. She kindly shared the recipe, and it has been a family favorite ever since. 

It is a great dish to carry to a pot luck or share with a friend, as Mrs. Ruth did. I always think of her when I make this! Such a sweet and special lady!

Mrs. Ruth's Chicken and Rice Casserole

2 - 3 chicken breasts
1 cup rice
2 ½ cups chicken broth
½ cup finely chopped celery
½ cup finely chopped onion
1 tablespoon butter
1 can cream of mushroom soup (homemade substitute)
1 (4-ounce) can mushrooms
1 tablespoon lemon juice
¾ cup mayonnaise
1 cup crushed corn flakes
3 tablespoons melted butter

Boil chicken breasts until tender. Reserving broth, remove from chicken from boiler and allow to cool. When cool enough to handle, cut into bite-size pieces.
Cook rice according to package direction in 2½ cups of the reserved chicken broth. Freeze remaining broth for another use.
While rice is cooking, sauté celery and onions in butter.
Combine all ingredients and spoon into a large casserole dish that’s been sprayed with cooking spray.
Top with corn flake mixture.
Bake for until hot and bubbly, about 30 minutes.