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Chicken Livers and Rice




Source of Recipe


Internet


List of Ingredients




3 small onions, chopped (about 3/4 cup)
1 medium stalk celery, chopped (about 1/2 cup)
1 can (4 ounces) mushroom stems and pieces, drained, or 4 ounces fresh mushrooms, sliced
2 tablespoons margarine or butter
2 cans (10 3/4 ounces each) condensed chicken broth
1 package (6 ounces) long-grain and wild rice mix
4 slices bacon
1 pound chicken livers
1/4 cup all-purpose flour

Recipe



Cook and stir onion, celery, and mushrooms in margarine in a 2-quart saucepan until onion is tender. Stir in chicken broth; heat to boiling. Place rice and seasoning mix in ungreased 2-quart casserole or 12x71/2x2-inch baking dish. Stir chicken broth mixture into rice. cover and cook in 350° oven 30 minutes.

Fry bacon until crisp; drain on paper towels and crumble. Coat livers with flour; cook and stir in bacon fat until brown. Arrange livers on rice around edge of casserole. Cover and cook until rice is tender and liquid is absorbed, about 25 minutes. Sprinkle with bacon.

Yield: 4 to 6 servings