chicken and rice casserole
From kimbaby 15 years ago
- 46 minutes to make
- Serves 4
twist on chicken and rice
Ingredients
- 10 oz of cut-up cooked chicken. shopping list
- 4 oz (1 can) of mushroom stems and pieces. shopping list
- 1 ½ cups of cooked white rice. shopping list
- 1 ½ cups of skimmed milk. shopping list
- 1 cup chicken broth. shopping list
- ½ cup of all-purpose flour. shopping list
- ¼ cup of green bell pepper, chopped. shopping list
- ¼ cup of margarine. shopping list
- ¼ cup of slivered almonds. shopping list
- 2 tablespoons of chopped pimiento. shopping list
- 1 teaspoon of salt. shopping list
- Pinch of pepper. shopping list
- parsley. shopping list
- I shopping list
How to make it
- Preheat your oven to 350ºF (175ºC).
- Heat the margarine in a two-quart saucepan over medium heat.
- Stir in the flour, salt and pinch of pepper.
- Cook, stirring constantly, until bubbly. Remove from heat.
- Stir in the milk and chicken broth.
- Heat up to boiling, stirring all the time.
- Boil and stir for 1 minute.
- Add the remaining ingredients and stir in.
- Pour into an ungreased two-quart casserole dish.
- Bake uncovered for 45 minutes.
- Garnish with parsley and serve
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