Chicken Rice Casserole

It's been some time since there was posting activity on this blog but I actually do frequent it to look up recipes. I was surprised that Chicken Rice Casserole was not among them. I finally took the time to make it today really in hopes of finding things that Jax would eat without whining. It was not as tasty as I remember. In fact it was rather bland. But Jax enjoyed it.

Stew 1 chicken with 1 large onion, 1 tsp salt, 3-4 celery stalks (you may include the leaves) and carrots until the meat falls off the bone. Shred chicken meat and save the broth to use for the rice and sauce.

Cook 2 1/2 cups of rice in 6-7 cups of water and/or chicken broth.

Make your sauce by melting 3/4 cups of margarine butter, add 1/2 tsp salt, 1 /2 tsp turmeric, dash of black pepper, 3/4 cup flour. Stir till it starts to bubble, then add 1 can evaporated milk, 4 cups of chicken broth, and dry minced onions. (Ensure that the fat is removed from your chicken broth and blend the vegetables in. This is how to get some hidden veggies in those kids.)

In a big bowel, combine rice, sauce and shredded chicken. Put mixture into 2 large, greased casserole dishes. Cover top with grated cheddar cheese. Bake in the oven for 20-30 min at 350 degrees. (My recipe was not specific if the casserole should be baked covered or not. I did and it was fine.)