Chicken and Rice Casserole

Makes 8 servings

• 3 pounds broiler-fryer chicken, cut into parts
• 1 onion sliced
• 1 tablespoon salt
• 2 cups water
• 1 teaspoon salt
• 1 cup long grain rice uncooked
• 1/2 cup butter
• 1 cup mushrooms sliced
• 1/2 cup flour
• 3 cups chicken broth
• 1 cup cream heavy
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon turmeric
• 1/4 teaspoon oregano crushed
• 2 tablespoons green onions, sliced
• 1 cup cheddar cheese, shredded

Wash chicken parts. In large kettle cook chicken parts in enough water to barely cover chicken; add sliced onion and 1 tablespoon salt. When chicken is tender, drain; save broth. Remove bone and skin from chicken pieces; cut into pieces and set aside. In medium saucepan bring 2 cups water to boil, add 1 teaspoon salt; stir in rice, reduce heat; cover and cook 25 minutes.

Meanwhile, in medium saucepan melt butter (or margarine) over medium heat; add sliced mushrooms; cook and stir until lightly browned. Sprinkle flour over mushrooms and gently stir. Add 3 cups reserved chicken broth; cook and stir until smooth and thick. Add cream and seasonings. Spoon cooked rice into 3-quart casserole; top with chicken, then with sauce. Sprinkle with sliced green onions and cheese. Bake at 400 degrees F. for 20 to 30 minutes.