Chicken or Turkey Mushroom Casserole

Let’s make it

1. Preheat to 325°F. Have a 1½-quart casserole dish and a tight-fitting lid or foil ready.
2. Combine the mushrooms, cream of chicken soup and chicken broth in a small saucepan. Cook over moderate heat, stirring, until the sauce is smooth and bubbling.
3. Stir the cooked chicken or turkey, uncooked rice and parsley into the hot sauce. Mix well.
4. Transfer the mixture to the casserole dish. Cover tightly.
5. Bake for about 40 minutes, or until the rice is tender.

From the complete review edition, page 56. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.