Scalloped Chicken
From chefmeow 16 years agoIngredients
- 2-1/4 cups chicken stock shopping list
- 6 tablespoons butter shopping list
- 1 tablespoon chopped onions shopping list
- 1/3 cup rice shopping list
- 1/4 pound mushrooms sliced shopping list
- 3 tablespoons flour shopping list
- 1/2 cup cream shopping list
- 1/4 teaspoon salt shopping list
- 1/8 teaspoon freshly ground pepper shopping list
- 1/4 teaspoon thyme shopping list
- 2 cups diced cooked chicken shopping list
- 1/4 cup chopped pimiento shopping list
- 1/4 cup sliced pitted ripe olives shopping list
- 1/3 cup buttered soft fresh bread crumbs shopping list
How to make it
- Preheat oven to 350.
- Place 3/4 cup of the stock, 1 tablespoon of the butter, onions and rice in a small pan.
- Cover and bring to a boil then reduce heat and simmer gently for 15 minutes.
- Add 1/2 cup additional stock then set rice aside covered.
- Sauté sliced mushrooms in 2 tablespoons of the butter and add to rice.
- Melt remaining 3 tablespoons butter and blend in the flour.
- Stir in remaining stock and cream then bring to a boil stirring constantly and cook 2 minutes.
- Add salt, pepper, thyme, chicken, pimiento and olives then mix well.
- Alternate layers of chicken with rice in a buttered casserole ending with chicken mixture.
- Top with buttered crumbs and bake 30 minutes or until hot bubbly and light brown.
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