Chicken And Rice Casserole - cooking recipe

Ingredients

1 (3 lb.) chicken, cut up
8 Tbsp. butter
1 c. rice
salt and freshly ground pepper
1/2 c. heavy cream
1/2 c. milk
1 c. chicken stork
1/2 tsp. cinnamon (optional)

Preparation

Preheat oven to 375\u00b0.
Melt 4 teaspoons butter in a 2 to 3-quart casserole and brown chicken pieces on all sides.
Remove chicken and keep warm.
Melt 2 more tablespoons butter in casserole and pour in rice.
Remove from heat and stir the rice so that each kernel is coated with butter.
Place chicken pieces over rice.
Bring the cream, milk and stock to high heat (don't boil) in a saucepan and pour it over the chicken in the casserole. Sprinkle salt and freshly ground pepper over the chicken and sprinkle with cinnamon.
Cover and bake for 30 minutes.
Remove from oven and let it rest covered for 15 or 20 minutes, then serve.
Serves 4.