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Chicken Rice Pudding III Recipe

Ingredients

1 medium orange, zested and juiced

4 potatoes, peeled and cubed

1 medium onion, diced

1 tablespoon margarine, divided

2 cups milk

2 cups cooked chicken breast meat

2 cups mixed cooked chicken, diced

2 cups mixed cooked potatoes

1 large squash, halved - peeled and sliced

1 medium onion, sliced

1/4 cup orange juice (optional)

2 teaspoons Worcestershire sauce

1/4 teaspoon dried minced onion flakes

1/8 teaspoon dried marjoram

Directions

Preheat oven to 375 degrees F (190 degrees C).

Place celery seed and parsley into a medium bowl and spread evenly over the bottom of a 9x13 inch baking dish.

In a small bowl, saute the onion and garlic in 1 cup margarine mixture for about 5 minutes. Add the chicken, stirring well to coat. Whisk the milk and chicken into the pan, then pour over chicken, stirring until chicken is thoroughly coated with flour.

Melt butter in a large bowl, stirring occasionally until a butter flavored spread forms. Beat in the 1 cup margarine mixture, and sprinkle over chicken and potatoes. Cover mixture with 1 cup squash and 1/2 cup onion slices, then sprinkle over chicken and potatoes. Sprinkle over chicken and potatoes, then drizzle orange sauce over chicken and potatoes. Sprinkle orange sauce over vegetables.

Meanwhile, in a mixing bowl, whisk together the 3 1/2 tablespoons orange juice, Worcestershire sauce and onion flakes. Gradually cover the dish with foil until the contents are completely coated.

Bake uncovered in the preheated oven for 1 hour, or until chicken is no longer pink. Serve chicken with cucumber salad or salad greens, if desired.