Food
Chinese Rice Casserole
By Yankee Magazine|Jun 20 2007|
This recipe was given to me by my daughter’s godmother, who was an excellent cook. It’s a crowd-pleaser.
Yield
6 servings
Ingredients
4 chicken breasts or pork chops
2 tablespoons fat (I would use Canola instead)
1 cup finely chopped onion
1/2 cup raw rice
1 can chicken & rice soup
1 cup water
4 tablespoons soy sauce
salt and pepper to taste
1/2 teaspoon dry mustard
1 cup diced celery
1/2 package frozen peas
1/2 cup almonds, toasted in oil
1 can water chestnuts (optional)
Instructions
Brown meat in fat (I recommend boiling the chicken 45 minutes or so before actually putting all the ingredients together); Saut
