Chicken Rice Casserole Recipe
A lip smacking Chicken Rice Casserole recipe is waiting for you to select and prepare it. The marriage of the incredible flavors of Chicken with other ingredients is the secret to this Chicken Rice Casserole recipe. Even though Chicken Rice Casserole is a Side Dish I relish it any time of the day. Believe me, just try this Chicken Rice Casserole once, you'll love it.
Ingredients
Sauce
1/4 cup butter or margarine
1/3 cup all purpose flour
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 cups milk
Base
1 1/2 cups cooked white or wild rice
1 can (3 ounces) sliced mushrooms, drained
1/3 cup chopped green pepper
2 tablespoons chopped pimiento
1/4 cup slivered almonds
Directions
One hour before serving, remove 1 container Cooked Chicken from freezer.
Dip container into very hot water just to loosen;
Place frozen block in large saucepan.
Cover tightly; heat, stirring occasionally, until thawed.
Remove from heat.
Heat oven to 350°.
Melt butter in large saucepan; stir in flour, sait and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in 1 cup broth and the milk.
Heat, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in Base ingredients.
Pour into ungreased baking dish, 10x6x1 1/2 inches, or1 1/2 quart casserole..
Bake uncovered 40 to 45 minutes.
Sprinkle snipped parsley on top for added color.
Dip container into very hot water just to loosen;
Place frozen block in large saucepan.
Cover tightly; heat, stirring occasionally, until thawed.
Remove from heat.
Heat oven to 350°.
Melt butter in large saucepan; stir in flour, sait and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in 1 cup broth and the milk.
Heat, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in Base ingredients.
Pour into ungreased baking dish, 10x6x1 1/2 inches, or1 1/2 quart casserole..
Bake uncovered 40 to 45 minutes.
Sprinkle snipped parsley on top for added color.
