Ingredients

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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