Chicken and Rice Casserole
1/4 cup butter
1/4 cup flour
1 can evaporated milk (14 oz)
1 cup chicken broth
1/2 cup water
3 cups cooked rice (white, brown, or wild - any combination)
2 1/2 cups cooked chicken
1 can mushrooms
1/3 cup green pepper, chopped
1/4 cup pimento, chopped
1 1/2 tsp salt
Preheat oven to 350 degrees F. Grease a 2 quart casserole or baking dish
In saucepan, melt the butter.
Stir in the flour - cook and stir a few minutes.
Add the can of milk, broth, and water. Cook quickly until thick and bubbly.
Remove from heat and stir in remaining ingredients.
Put into the prepared casserole; bake uncovered for 40 minutes.
Pairs Well With
This is a good way to use leftover chicken and/or leftover rice. I have used the grocery store rotisserie chicken for this recipe; I often use white and wild rice combined.