Vintage Eats Recipe: 1964 Chicken and Green Rice

Sometimes titles of recipes catch my eye. That was true in this case.

What is green rice?

In reading through this recipe I realized spinach turned the rice green. Don’t let the dark green color put you off! Even people who don’t think they like spinach will find this a tasty dish.

Although I regularly purchase and eat fresh spinach on salads, I had rarely purchased the frozen variety.

That has now changed with the success of this recipe and my earlier post for Spanakopita here.

The success of these two yummy dishes mean that from now on my freezer will always have a package of frozen spinach for delicious surprise vintage recipes.

I found this recipe in the Nashville (TN) ‘Seasons Junior League Cookbook’ (1964). This volume has many delicious recipes, including ones I’ve previously posted, such as Chicken Curry https://kayleenreusser.com/2025/03/11/vintage-eats-recipe-1964-chicken-curry/

and Mushrooms au Gratin.

As for health benefits, we know that spinach and other leafy greens are good sources of iron and potassium which help create flexible blood vessels to lower blood pressure.

And it’s cost effective. With one 12-ounce bag costing less than $1.50 and the only other costs being two cups of chicken and a cup of cheddar cheese, this main dish for eight is almost negligible.

I put it together in under 30 minutes before popping it into the oven for 45 minutes. One dish on the stove and another for the oven – quick clean up!

Of course, If you use a skillet that is oven-friendly, your clean up is even easier.

Enjoy your healthy meal!

**

Chicken and Green Rice

2 teaspoons onion, chopped

2 teaspoons celery, chopped

2 tablespoons butter

1 10-ounce package frozen chopped spinach, cooked and drained (I used a 12-ounce package)

2 cups cooked chicken, cut in bite-size pieces

1 cup raw rice

1 can cream of mushroom soup

1 can beef bouillon

1 cup milk

½ cup chicken broth

1 teaspoon Worcestershire sauce

1 cup sharp cheddar cheese, shredded

Saute onion and celery in butter.

Combine with rest of ingredients, except cheese.

Place in 2-quart casserole. (I sprayed it first with anti-stick spray)

Sprinkle cheese over top.

Bake at 350 degrees for 45 minutes until rice is tender.

Yield: 8 servings