I recently made Rosalynn Carter’s Chicken and Rice Casserole for dinner. It is a wonderful comfort food for dinner on a cold winter evening.

Mrs. Carter’s recipe was published in The Atlanta Journal on 20 January 20, 1977. 

Rosalynn Carter’s Chicken and Rice Casserole

Ingredients

1 chicken – cut up and seasoned 

½ stick butter 

1 (4 ounce) can mushrooms, drained (save liquid) 

4 large onions  

2 chicken bouillon cubes 

1 cup uncooked rice (do not use Minute Rice) 

Directions

Melt butter in casserole. Place chicken in layers with onions and mushrooms. Cook. Covered, for 1 ½ hours at 350 degrees. Remove chicken, add enough boiling water to mushroom liquid to make 4 ½ cups of broth in casserole. Dissolve bouillon cubes in broth. Add rice, replace chicken and cook for 1 hour.