Homestyle Chicken And Rice Casserole
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 4
- 1/8 cup butter
- 1/3 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 1 cup chicken broth
- 2 cups cooked chicken, cut up into bite size pieces
- 1 1/2 cups cooked rice
- 1/3 cup green pepper, chopped
- 1/4 cup slivered almonds
- 2 tablespoons chopped pimiento, drained
- 1 (4 ounce) can mushrooms, drained
Recipe
- 1 melt the butter in a large sauce pan, wisk in the flour, salt and pepper. over low heat, whisk constantly until flour/butter mixture turns golden and bubbling.
- 2 add the milk and chicken broth. whisk in well.
- 3 bring to a boil. continue to whisk or stir until it has been at a bubbling, low boil for one minute or so.
- 4 remove from heat, add the other ingredients and mix well.
- 5 taste for seasoning, add salt and pepper as needed.
- 6 spoon into an ungreased, 8x11-inch or 2 quart pyrex casserole dish. do not cover.
- 7 bake at 350°f until the casserole is bubbling and starting to lightly crisp around the edges for about 45 minutes.
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