Chicken Rosemary Casserole


It’s that time of year when it’s nice to have a casserole to throw in the oven and this is a good one. It comes highly recommended. You can use any chicken pieces that you wish. Bone-in, skinless chicken is a good choice because the bone keeps the chicken moist.

Chicken Rosemary Casserole

• 2 ½ lbs of chicken
• 1 cup of long grain rice (not instant)
• 3 garlic cloves
• 2 ½ cups chicken broth
• ¼ cup of mayonnaise or miracle whip
• ¼ cup bread crumbs
• 1 tsp salt
• 1 tsp rosemary
• 2 tbsp lemon juice
• ½ cup parmesan cheese

Butter or spray a 9 x 13 pan. Preheat oven to 350 degrees. Pour rice into dish. Mince garlic over the rice. Pour in the chicken broth and stir in the rosemary, salt and lemon juice. Place the chicken on the rice. Spread the mayonnaise on top of the chicken pieces and sprinkle on the bread crumbs. Bake 1 ¼ hour uncovered. Sprinkle top with ½ cup of parmesan cheese.

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