Recipe of the Week: Chicken-Rice Casserole

This week’s recipe is for a Chicken-Rice Casserole. It is a recipe excerpted from the scarce book Nine Hundred Successful Recipes, by Lulu Thompson Silvernail. This book, from my own book collection, was published in 1923. A recent change in U.S. copyright law now puts most pre-1925 books in the public domain.

Lulu Thompson Silvernail’s emphasis in this book was recipes that included hard red winter wheat flour. This entire recipe book is just part of the extensive bonus content that is included in this year’s SurvivalBlog archive waterproof USB stick. Note: The USB sticks are now in stock. They are selling quickly, so get yours soon, before they sell out.


2 cups boiled rice
2 cups shredded cooked chicken
1-1/2 cups of chicken broth or top milk
4 tablespoons butter
3  tablespoons flour
Salt and pepper, to taste


Butter a casserole dish and line dish with the cooked rice, retaining some to place on top. Melt butter in saucepan and add flour, allowing butter and flour to brown lightly. Stir into this the chicken broth or top milk. Then add the chicken. Allow mixture to boil, seasoning with salt and pepper. Pour all in rice lined casserole, placing [more] rice on top. Cook in hot oven for 15 minutes.


Serve hot.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!


  1. No need to precook rice or chicken,boil water(seasoned) or use canned cream of chicken/mushroom. Place chicken on top(thigh quarters work very well,almost can’t overcook),bake 400 1hr until chicken skin is crispy. Can also be done in slow cooker.

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