Scalloped Chicken Georgia-Style
From wdsdy 16 years ago
- 20 minutes to make
- Serves 6
This is a recipe from the Frances Virginia Tearoom, that genteel oasis that was a Peachtree Street landmark in Atlanta for so long.
Ingredients
- 2 cups sliced fresh mushrooms shopping list
- 1 Tbsp finely chopped onion shopping list
- 3 Tbsp butter shopping list
- 1/4 cup all-purpose flour shopping list
- 1-1/2 cups chicken broth shopping list
- 1/2 cup milk shopping list
- 2 cups cubed cooked chicken shopping list
- 2 cups cooked rice shopping list
- 1/4 cup plus 2 Tbsp sliced almonds shopping list
- 2 Tbsp chopped pimiento shopping list
- 1/2 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 4 slices bread, toasted and crumbled shopping list
- 1/4 cup plus 2 Tbsp butter, melted shopping list
- 1/2 tsp paprika shopping list
How to make it
- Saute mushrooms and onion in butter in a large skillet until tender.
- Stir in flour.
- Gradually add broth and milk, stirring until smooth.
- Cook over medium heat, stirring constantly until thickened and bubbly.
- Remove from heat.
- Stir in chicken, rice, almonds, pimiento, salt and pepper.
- Spoon into a lightly greased 2-quart casserole.
- Top with breadcrumbs. Pour butter over breadcrumbs and sprinkle with paprika.
- Bake at 350-degrees F for 20 minutes or until lightly browned.
The Rating
Reviewed by 5 people-
Yummy, I am gonna try this.
chriesi
in Zuerich loved it
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Sounds delish. Thank you.
jenniferbyrdez
in kenner loved it
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Sounds wonderful.
chihuahua
in Sonoma County loved it
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