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Old-Fashioned Chicken & Rice Casserole

List of Ingredients





1/2 cup long-grain rice
2 tablespoons vegetable oil
1/2 cup chopped celery
4 boneless skinless chicken breasts -- cut in 1" pieces
6 mushrooms -- cleaned and sliced
1 1/2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 cup low-salt chicken broth
3/4 cup milk (2%)
1 can sliced water chestnuts (8-oz.) -- drained
1 tablespoon soy sauce
4 green onions -- trimmed and chopped
1/4 cup grated parmesan cheese



Recipe



Preheat oven to 350F.

In a small saucepan, boil rice, uncovered, for 5 minutes. Drain and
reserve (rice will not be tender).

Heat oil over medium heat in a large skillet. Add celery and cook,
stirring, until crisp-tender, about 2 minutes. Add chicken pieces and
mushrooms. Cook, stirring, until chicken is no longer pink, 2 to 3
minutes.

Add flour, salt and pepper; stir to coat. Stir in broth and milk.
Bring to a boil, and cook until slightly thickened. Remove pan from
heat. Add water chestnuts, soy sauce, greens onions and rice.

Transfer to a 2-quart baking dish. Sprinkle Parmesan cheese over
chicken and rice. Bake 25 to 30 minutes or until contents are bubbly
and top is golden brown. Serve hot. Serving Size : 6

posted by Jamie Rahm on meat-lovers
Shared by Cathi-Anne Totaro, ARecipeClub, Sept. 2000