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    Club Chicken Casserole


    Source of Recipe


    Aunt Saunny

    1/4 cup butter
    1/4 cup flour
    1 cup chicken broth
    2 cups milk or half-and-half
    1 1/2 teaspoons salt
    2 1/2 cups diced cooked chicken
    3 cups cooked rice
    1 can (3 to 4 ounces) sliced mushrooms, drained
    1/4 cup chopped green pepper
    1/4 cup chopped pimiento

    1/2 cup slivered blanched almonds, toasted* if desired
    In a large saucepan, melt butter over medium-low heat. Stir in
    flour. Gradually add chicken broth and milk, stirring constantly.
    Cook, stirring, over low heat until thickened. Add salt. Add
    chicken, rice, and vegetables. Pour into a greased baking dish,
    about 11x7x2-inches. Bake at 350° for 30 minutes. Sprinkle with
    almonds.
    Serves 8.


 

 

 

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