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Chicken Rice Casserole

American.Kitchen's picture
  Chicken bouillon cube 1
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Milk/Light cream 1 Cup (16 tbs)
  Diced cooked chicken 3 Cup (48 tbs)
  Cooked rice 3 Cup (48 tbs)
  Chopped celery 3⁄4 Cup (12 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Pimientos 4 Ounce, drained, chopped (1 Jar)
  Chopped parsley 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cornflake crumbs 1⁄4 Cup (4 tbs)

Dissolve bouillon cube in 1 cup hot water.
In skillet, melt vegetable shortening; stir in flour.
Add bouillon and milk gradually.
Cook and stir over medium heat until thickened and bubbly.
Add chicken, rice, celery, onion, pimiento, parsley, salt, and pepper.
Pour into 2 1/2 quart casserole; sprinkle with cornflake crumbs.
Bake at 350° for 25 to 30 minutes or until top is browned.

Recipe Summary

Difficulty Level: 
Main Dish
Rice, Chicken

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3006 Calories from Fat 1190

% Daily Value*

Total Fat 134 g206.4%

Saturated Fat 36 g180%

Trans Fat 13.5 g

Cholesterol 526.5 mg175.5%

Sodium 4100.3 mg170.8%

Total Carbohydrates 259 g86.3%

Dietary Fiber 10.2 g40.9%

Sugars 24.9 g

Protein 185 g369.5%

Vitamin A 128.8% Vitamin C 258.9%

Calcium 44.6% Iron 207.9%

*Based on a 2000 Calorie diet

Chicken Rice Casserole Recipe