Chicken Rice Casserole
|Chicken bouillon cube||1|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|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|
|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.