Chicken With Rice
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Judy Haack, Secretary to Leonard Greenburg. I have not made this recipe.
From my late mother's copy of "Favorite Recipes of the Aetna Girls," August, 1975 [Toledo, Ohio]. This recipe submitted by Judy Haack, Secretary to Leonard Greenburg. I have not made this recipe.
- Carbohydrate 255.505733335723 g
- Cholesterol 740.96 mg
- Fat 187.59395000012 g
- Fiber 4.06433320920204 g
- Protein 206.719800000714 g
- Saturated Fat 51.8273500000026 g
- Serving Size 1 1 Serving (2223g)
- Sodium 6424.75166666766 mg
- Sugar 251.441400126521 g
- Trans Fat 20.7640916666891 g
- Calories 3610 calories
Step-by-step
- Shake chicken in seasoned flour.
- Brown in 1/4 cup oleo.
- Remove from pan.
- Add water, soup, onion, parsley & celery flakes to skillet.
- Cook until boiling.
- Add rice to liquid, stir in.
- Put chicken on top & cook in preheated 375 degree oven for 45 min. to 1 hr.
- Rice should not be dry.
Chicken With Rice: A Taste of Nostalgia
This recipe isn't just a dish; it's a portal to the past. I found it tucked away in my mother's well-loved cookbook, a treasure trove of handwritten recipes and faded memories. The cookbook itself, "Favorite Recipes of the Aetna Girls," holds a special place in my heart. It's a tangible connection to a time and place I never knew, a glimpse into the lives of women who lived and worked in Toledo, Ohio, back in August of 1975. The recipe for Chicken with Rice, submitted by Judy Haack, Secretary to Leonard Greenburg, is particularly evocative. It’s a simple dish, yet it conjures up images of bustling kitchens, family dinners, and the comforting aromas of home-cooked meals.
I've never actually prepared this Chicken With Rice myself. It's more than a recipe to me; it’s a story. It's a story of my mother, her own collection of recipes gathered and cherished over the years, the women who contributed their culinary creations to the Aetna Girls' cookbook, and the shared experience of cooking and eating together. Every time I look at the recipe card, I imagine Judy Haack, carefully writing down her favorite chicken dish, a secret family recipe or perhaps a new creation she proudly shared with her colleagues. The faded ink and slightly yellowed paper speak of countless hands that have turned these pages, each individual adding their own layer of sentiment and memory.
The simplicity of the ingredients—chicken, rice, cream of chicken soup, and a few basic seasonings—reflects a time when food was uncomplicated yet deeply satisfying. There’s a nostalgic charm to recipes like this, a reminder that sometimes the most comforting dishes are the ones that use readily available ingredients and require minimal effort. It's a testament to the power of simple ingredients transformed into something delicious, a celebration of culinary ingenuity within the constraints of everyday life.
This Chicken With Rice recipe is more than just a collection of instructions; it's a time capsule, preserving a moment in time and the women who contributed to the rich tapestry of culinary history. It's a link to the past, a reminder of simpler times, and a testament to the enduring power of food to bring people together. Perhaps, someday, I’ll gather the courage to make it myself, to create my own memory alongside those of Judy Haack and my mother, to add my own page to this enduring culinary story. Until then, it will remain a treasured heirloom, a recipe for not just a dish, but a profound connection to my family's history.
Ingredients:
- 1 can cream of chicken soup
- 1 1/3 cups water
- 1 frying chicken, cut up
- 1 tbsp. grated onion
- 1 tbsp. parsley flakes
- 1 tsp. celery flakes
- 1 1/3 cups rice (minute rice, uncooked)
