Chicken and Rice Casserole
CATEGORIES
INGREDIENTS
  • Cooking Time: 40 minutes
  • Servings: 4 to 6
  • Preparation Time: 15 minutes
  • 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
DIRECTIONS
  1. Preheat oven to 350 degrees F. Grease a 2 quart casserole or baking dish
  2. In saucepan, melt the butter.
  3. Stir in the flour - cook and stir a few minutes.
  4. Add the can of milk, broth, and water. Cook quickly until thick and bubbly.
  5. Remove from heat and stir in remaining ingredients.
  6. Put into the prepared casserole; bake uncovered for 40 minutes.
RECIPE BACKSTORY
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.