Chicken-Rice Casserole
Source of Recipe
BC Cook Book
List of Ingredients
1/4 cup butter
1/3 cup flour
1 1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chicken bouillon
1 1/2 cup milk
1 1/2 cups cooked white or wild rice
2 cups cut-up cooked chicken
1 can (3 oz) sliced mushrooms (drained)
1/3 cup chopped green pepper
2 tablespoons chopped pimiento
1/4 cup slivered almonds (optional)
Recipe
Heat oven to 350 deg. Melt butter in saucepan. Blend in flour and seasonings. Cook over low heat, stirring constant, until mixture is smooth and bubbly. Remove from heat; stir in bouillon and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into ungreased baking dish, 10x6x1-1/2 inches or 1 1/2 quart casserole. Bake uncovered 40 to 45 minutes. If desired sprinkle with snipped parsley.
6 servings
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