Chicken Rice Casserole

Scroll down to see more chicken and rice recipes.

Ingredients:

• 4 tablespoons margarine
• 6 to 8 ounces sliced mushrooms
• 1/4 cup all-purpose flour
• 1 can (1 2/3 cups) evaporated milk
• 1 1/2 cups chicken broth
• 3 cups cooked rice
• 2 to 3 cups chopped, cooked chicken
• 1/3 cup chopped bell pepper, green
• 1 small jar (2 ounces) chopped pimiento, drained (1/4 cup)
• salt, to taste
• buttered bread crumbs, optional

Preparation:

In a large saucepan over medium heat, melt margarine; add mushrooms and cook until softened, about 2 minutes. Blend in flour; cook, stirring, for about 1 minute. Gradually add milk and broth. Cook and stir until thickened and bubbly. Add rice, chicken, pepper and pimiento. Add salt to taste.

Transfer to a greased, 2-quart casserole. Bake at 350° for 35 to 45 minutes. If desired, top with buttered bread crumbs or other topping.
Serves 8 to 10.

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Chicken and Rice Index
Chicken Casseroles
Chicken Pies
Baked Chicken
Chicken Breast Recipes
Chicken Recipes
Chicken and Dumplings
Chicken Spaghetti

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