A casserole or a baking dish serves as a good utensil in which to prepare a left-over dish of any kind of poultry, because it permits vegetables to be added and cooked thoroughly. Baked poultry with rice is a dish that may be prepared in such a utensil.
Line a casserole or a baking dish with a thick layer of fresh steamed or boiled rice. Fill the center with chopped cold poultry, which may be CHICKEN, turkey, duck, or goose. Add peas, chopped carrots, potato, and a few slices of onion in any desirable proportion. Over this pour sufficient left-over gravy or white Sauce to cover well. First, steam thoroughly; then uncover the utensil and bake slowly until the vegetables are cooked and the entire mixture is well heated. Serve from the casserole or baking dish.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)