Casserole: Chicken Rice Bake

10 chicken backs, or 1 chicken

2 qts. water

6 boiled eggs

1 c. brown rice

1 c. white rice

1/2 pkg. frozen spinach

1/2 tsp. seasoned salt

1/4 tsp. onion salt

1/4 tsp. celery salt

Boil chicken in water to make broth.  Remove chicken when cooked, add rice and salt, cook for about 30 minutes.  Bone chicken, slice eggs, cut frozen spinach into slices.  Layer rice, chicken, spinach and eggs.  Fill 1 1/2 to 2-quart casserole dish until full.  Some water may need to be added.  Bake for 30 minutes at 350.  Serve with soy sauce.

Mrs. Kelly (Sharon) Wheeler

Our Swiss Pantry II

First Mennonite Church

1987