November 2005

CHICKEN AND RICE CASSEROLE  

10 large chicken drumsticks or thighs

2 c. tomato juice

1-2 chopped onions

4 c. chicken broth (2 cans, plus water)

2 cloves garlic (or 1/4 t. dried minced garlic)

2 c. uncooked rice

2 t. oregano

Brown chicken in hot oil in frying pan, then remove to plate. Add onions and garlic cloves to frying pan and cook briefly. Spray aluminum casserole pan with non-stick cooking spray. Put all ingredients except chicken into casserole pan and stir. Put chicken on top. Cover with aluminum foil and bake at 350 for 45 minutes – 1 hour (until rice is almost cooked). Write “chicken-rice casserole” on the foil. Freeze.

© 2003, Saint Philip's Episcopal Church
Mailing Address: P.O. Box 218, Durham, NC 27702
Telephone 919-682-5708, Fax 919-683-1857

Webmasters: Jack Mitchell, David Smith