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Chicken Rice Casserole

American.Kitchen's picture
Ingredients
  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)
Directions

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: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken
Interest: 
Quick

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