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Chicken Casserole |
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Serves: 8 Print this Recipe3 cups cooked rice 1/3 cup butter or margarine 5 tablespoons flour 1 1/2 cups chicken stock or bouillon 1 cup evaporated milk 1 teaspoon salt 2 cups cooked chicken, cubed 2 tablespoons pimiento pieces 1/4 cup green peppers, diced 1/4 cup slivered, blanched almonds Have ready 3 cups cooked rice. Make sauce with butter, flour, chicken stock, evaporated milk, and salt. Put half the rice in a casserole dish; pour half the sauce on top. Arrange chicken, pimiento, green pepper on top. Cover with balance of rice. Sprinkle almonds on top. Bake at 350°F for 30 minutes. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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