Tuesday, September 21, 2010

Chicken & Rice Casserole

Chicken & Rice Casserole
Taken from Hillbillyhousewife.com
Tested by DH, DC, and YCGP.


1/4 cup of margarine (1/2 a stick)
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup of strong chicken broth (make with 2 bouillon cubes)
1 1/2 cup milk
2 cups cooked rice (leftovers are great)
2 cups cooked, cubed chicken or turkey
4 oz can mushrooms, drained
1 cup frozen peas
2 oz jar pimiento (optional)
1/4 cup slivered almonds (optional)


First you need to make a white sauce. Use a 3-quart saucepan to make it because you will use the sauce pan to combine all of the ingredients later. So, melt the margarine in the saucepan over medium heat. When it is melted, stir in the flour. Whisk it until it is smooth and bubbly. Gradually add the chicken broth and the milk. I use real chicken broth if I have it, other wise I just add a cup of water, and a couple of bouillon cubes. Stir this as you cook it over medium heat. A whisk works really good for preventing any lumps. When the sauce is thick and boiling, allow it to boil for a full minute. Remove it from the heat. Add the rice, chicken, mushrooms, peas and pimiento, if you are using it. Stir it all up really good. Turn the mixture into a well oiled 2-1/2 quart casserole. Sprinkle the almonds or other nuts on top. Bake at 350° for about 40 minutes. It should be hot and bubbly throughout. If desired, sprinkle with chopped parsley, fresh or dried, right before serving. Makes about 6 servings.

Guinea Pig rating:  ***** (5/5)

What did I do:  I used my wheat/white flour combination for this recipe.  I also added broccoli to the recipe, because I thought it didn't have enough vegetables.  As I was putting the casserole into the oven, I realized I forgot to add the mushrooms!  Oh, well!  It was wonderful with peas and broccoli.  **Side note:  I have never added the almonds and pimientoes to the casserole and it tastes wonderful.**

What will I do differently next time:  Nothing...at least not intentionally!  :)

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