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Chicken Rice Casserole

Plan.Ahead.Meals's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 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 350°.
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.

Recipe Summary

Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 212 Calories from Fat 104

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 25.8 mg8.6%

Sodium 510.1 mg21.3%

Total Carbohydrates 22 g7.5%

Dietary Fiber 1.1 g4.4%

Sugars 3.5 g

Protein 5 g9.5%

Vitamin A 9% Vitamin C 17.1%

Calcium 8.2% Iron 7.1%

*Based on a 2000 Calorie diet

Chicken Rice Casserole Recipe