Chicken-Rice Casserole

6 Servings
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Chicken-Rice Casserole Ingredients

1/4 c Margarine Or Butter	2 c Cooked Chicken; Cut Up
1/3 c All-Purpose Flour	1 1/2 c Cooked White Rice
3/4 ts Salt	3 oz Mushrooms; Sliced (About 1
1/8 ts Pepper	1/3 c Chopped Green Bell Pepper
1 1/2 c Milk	1/4 c Slivered Almonds
1 c Chicken Broth	2 tb Chopped Pimientos

Instructions for Chicken-Rice Casserole

Heat oven to 350 degrees. Melt margarine in 2-qt. saucepan over medium heat. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-qt. casserole or square baking dish, 8x8x2 inches. Bake uncovered 40-45 minutes or until bubbly. Garnish with parsley sprig, if desired. Recipe by: Betty Crockers Best of Baking, 1997, pg. 208 Posted to recipelu-digest by Jill & Joe Proehl on Feb 08, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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for flavor and categorization

I used this recipe as a base, and did a few things differently. I left out the pepper, almond, and pimento, added broccoli pieces (boiled 10 mins), and increased the mushrooms to a full pound (sauteed in butter with 1 med. onion). I also melted 1 lb. of velveeta in the sauce stage, and used Basmati (1 1/2 cups uncooked) cooked only until it had absorbed all water. All in all, it was a wonderful base recipe, and the end result with my changes came out great! Family loved it. Thank you.

MidnightRowan
on Jul 1 2008 12:30AM

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