Chicken Liver Casserole


by: HeadChef

A nice chicken liver casserole that isn't too hard to make and hard to mess up.


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serves: 6

1 pound chicken livers

1/4 cup butter

1 cup rice

2 cups sour cream

1 teaspoon dried dill weed

dash of salt and freshly ground pepper

Nutrition Facts
Chicken Liver Casserole

Servings Per Recipe: 6

Amount per Serving

Calories: 340

  • Total Fat: 26.5 g
  •     Saturated Fat: 14.9 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 321.3 mg
  • Sodium: 579.3 mg
  • Total Carbs: 10.3 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 2.2 g
  • Protein: 15.2 g

how is this calculated?

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1.  Cut livers in half and saute lightly in butter until blood stops running.

2.  Season with salt.

3.  Cook rice until tender, but not soggy.

4.  Season sour cream with some salt, pepper and dill.

5.  Arrange layers of rice in a buttered 1 1/2 quart casserole, add layer of chicken livers, then a layer of sour cream.

6.  Repeat above until ingredients are used, making a top layer of rice.

7.  Cover and bake at 350F for 30 minutes.

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