Chicken Rice Casserole Recipe
Ingredients
| Chicken | 1 | |
| Vegetable shortening | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| 1 cup milk or light cream | ||
| Cooked 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 | |
| 1 jar pimientos, drained and chopped | ||
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1/4 cup cornflake crumbs | ||
Directions
Dissolve bouillon cube in 1 cup hot water.
In skillet, melt vegetable shortening; stir in flour.
Add bouillon and milk gradually.
Cook and stir over medium heat until thickened and bubbly.
Add chicken, rice, celery, onion, pimiento, parsley, salt, and pepper.
Pour into 2 1/2 quart casserole; sprinkle with cornflake crumbs.
Bake at 350° for 25 to 30 minutes or until top is browned.
In skillet, melt vegetable shortening; stir in flour.
Add bouillon and milk gradually.
Cook and stir over medium heat until thickened and bubbly.
Add chicken, rice, celery, onion, pimiento, parsley, salt, and pepper.
Pour into 2 1/2 quart casserole; sprinkle with cornflake crumbs.
Bake at 350° for 25 to 30 minutes or until top is browned.
Chef
