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Scalloped Chicken

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This scalloped chicken casserole is made with cooked chicken, mushrooms, almonds, and chicken broth.

Cook Time: 50 minutes

Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • salt and pepper
  • 3 cups cooked rice
  • 3 cups cooked diced chicken
  • 2 cups sliced sauteed mushrooms
  • 1/2 cup slivered almonds
  • 1 jar (4 ounces) chopped pimiento, drained
  • buttered bread crumbs

Preparation:

Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350° for 45 minutes.

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5 out of 5 5 out of 5
Savourey (to say the least)July 21, 2008By capislander
"I was having company (girls weekend) and the main meal of the weekend was lobster. I wanted to make something different for one of the other meals and came across this recipe for Scalloped Chicken. Everyone loved it and I have given the recipe to quite a number of my fellow workers plus each of the girls that spent the weekend at my house. It was great and I am having company this weekend and I plan to make this casserole again. The almonds and the pimento added so much so please don't leave them out when you try the recipe."
10 of 10 people found this review helpful.
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