Chicken Rice Casserole
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cooked rice||1 1⁄2 Cup (24 tbs) (White Or Wild)|
|Sliced mushrooms||3 Ounce, drained|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Chopped pimiento||2 Tablespoon|
|Slivered almonds||1⁄4 Cup (4 tbs)|
One hour before serving, remove 1 container Cooked Chicken from freezer.
Dip container into very hot water just to loosen;
Place frozen block in large saucepan.
Cover tightly; heat, stirring occasionally, until thawed.
Remove from heat.
Heat oven to 350Â°.
Melt butter in large saucepan; stir in flour, sait and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly.
Remove from heat; stir in 1 cup broth and the milk.
Heat, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in Base ingredients.
Pour into ungreased baking dish, 10x6x1 1/2 inches, or1 1/2 quart casserole..
Bake uncovered 40 to 45 minutes.
Sprinkle snipped parsley on top for added color.