Chicken And Cheesy Rice Ring Recipe
This Chicken And Cheesy Rice Ring recipe is by a long shot my most preferred recipe. Even though Chicken And Cheesy Rice Ring is a Side Dish I relish it any time of the day. If you have plenty of Chicken on hand then Chicken And Cheesy Rice Ring is the thing to make. This Chicken And Cheesy Rice Ring is too good to be missed.
Ingredients
6 tablespoons butter
2 onions, finely chopped
2 cups cooked rice
1 egg, beaten
1 cup milk
1 teaspoon turmeric
1 cup grated Cheddar cheese
2 tablespoons chopped mixed herbs
Salt and pepper
1/2 teaspoon dry mustard
1 teaspoon paprika
4 to 6 large mushrooms
2 tablespoons flour
1 cup stock (or canned chicken broth)
3 cups diced cooked chicken (or chicken and ham)
Pinch of nutmeg
1 green or red pimiento, coarsely chopped
3 to 4 tablespoons bread or cornflake crumbs
Directions
Melt 5 tablespoons butter; cook onions 4 or 5 minutes to soften, without browning.
Remove half; put into bowl.
Add rice to onion in bowl.
Add egg mixed with milk, turmeric, 3/4 cup cheese, and 1 tablespoon herbs.
Season with salt, pepper, mustard, and half the paprika.
Butter 7-inch ring mold; fill with rice mixture, packing it in well.
Bake about 20 minutes.
When firm and cooked, remove from oven; turn onto platter.
Meanwhile, prepare chicken sauce: Add sliced mushrooms to onion in pan; cook 2 minutes.
Remove from heat.
Add flour; mix well.
Add stock; blend well; bring to boil.
Cook few minutes.
Add chicken, remaining herbs, and seasonings; flavor with nutmeg.
Boil pimiento five minutes.
Drain; add to sauceKeep sauce warm to allow flavors to blend.
Spoon hot sauce into center of rice ring.
Excess can be reheated and served separately.
Sprinkle top with remaining cheese and crumbs mixed; dot with 1 tablespoon butter.
Brown under broiler or in hot oven few minutes.
Sprinkle with paprika;
Remove half; put into bowl.
Add rice to onion in bowl.
Add egg mixed with milk, turmeric, 3/4 cup cheese, and 1 tablespoon herbs.
Season with salt, pepper, mustard, and half the paprika.
Butter 7-inch ring mold; fill with rice mixture, packing it in well.
Bake about 20 minutes.
When firm and cooked, remove from oven; turn onto platter.
Meanwhile, prepare chicken sauce: Add sliced mushrooms to onion in pan; cook 2 minutes.
Remove from heat.
Add flour; mix well.
Add stock; blend well; bring to boil.
Cook few minutes.
Add chicken, remaining herbs, and seasonings; flavor with nutmeg.
Boil pimiento five minutes.
Drain; add to sauceKeep sauce warm to allow flavors to blend.
Spoon hot sauce into center of rice ring.
Excess can be reheated and served separately.
Sprinkle top with remaining cheese and crumbs mixed; dot with 1 tablespoon butter.
Brown under broiler or in hot oven few minutes.
Sprinkle with paprika;
