You are here

Chicken Rice Casserole

chef.jackson's picture
Ingredients
Chicken bouillon cube - 1
Crisco - 1/2 cup
Flour - 2 tablespoons
Milk or light cream - 1 cup
Chicken - 3 cups, diced, cooked
Cooked rice - 3 cups
Celery - 3/4 cup, chopped
Onion - 1/2 cup, chopped
Pimientos - 1 jar (2 ounces) , drained and chopped
Parsley - 1 tablespoon chopped
Salt - 1 teaspoon
Pepper - 1/2 teaspoon
Cornflake crumbs - 1/4 cup
Directions

GETTING READY
1. Preheat the oven to 350°

MAKING
2. In one cup of hot water, tip in the cube and melt it.
3. In a skillet, tip in the Crisco and stir in the flour
4. Add the bouillon and milk to the pan gradually. Cook this mixture over medium heat till thickened and bubbly.
5. Add the chicken, rice, celery, onions, pimiento, parsley, salt, and pepper to the pan and mix well. Pour this into the 2 1/2-quart casserole; sprinkle with cornflake crumbs and bake for 25-30 minutes.

SERVING
6. Serve hot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
8

Rate It

Your rating: None
3.87
Average: 3.9 (15 votes)