Chicken Rice Casserole Recipe
Ingredients
| Chicken bouillon cube - 1 | ||
| Crisco | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Milk or light cream - 1 cup | ||
| Chicken | 3 Cup (16 tbs), diced | |
| Cooked rice | 3 Cup (16 tbs) | |
| Celery | 3/4 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Pimientos - 1 jar (2 ounces) , drained and chopped | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Cornflake crumbs - 1/4 cup | ||
Directions
GETTING READY
1. Preheat the oven to 350°
MAKING
2. In one cup of hot water, tip in the cube and melt it.
3. In a skillet, tip in the Crisco and stir in the flour
4. Add the bouillon and milk to the pan gradually. Cook this mixture over medium heat till thickened and bubbly.
5. Add the chicken, rice, celery, onions, pimiento, parsley, salt, and pepper to the pan and mix well. Pour this into the 2 1/2-quart casserole; sprinkle with cornflake crumbs and bake for 25-30 minutes.
SERVING
6. Serve hot
1. Preheat the oven to 350°
MAKING
2. In one cup of hot water, tip in the cube and melt it.
3. In a skillet, tip in the Crisco and stir in the flour
4. Add the bouillon and milk to the pan gradually. Cook this mixture over medium heat till thickened and bubbly.
5. Add the chicken, rice, celery, onions, pimiento, parsley, salt, and pepper to the pan and mix well. Pour this into the 2 1/2-quart casserole; sprinkle with cornflake crumbs and bake for 25-30 minutes.
SERVING
6. Serve hot
Chef
