Chicken-Rice Casserole
Ingredients
1/4 cup reduced-fat margarine
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups skim milk
1 cup chicken broth
2 cups cut-up cooked chicken or turkey (about 10
ounces)
1 1/2 cups cooked white rice
OR
1 1/2 cups cooked wild rice
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimiento
1 (4 ounce) can mushroom stems and pieces -- drained
Parsley -- if desired
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups skim milk
1 cup chicken broth
2 cups cut-up cooked chicken or turkey (about 10
ounces)
1 1/2 cups cooked white rice
OR
1 1/2 cups cooked wild rice
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimiento
1 (4 ounce) can mushroom stems and pieces -- drained
Parsley -- if desired
Methods/steps
Heat oven to 350?
Heat margarine in 2-quart saucepan over medium heat
Stir in flour, salt and pepper
Cook, stirring constantly, until bubbly;
remove from heat
Stir in milk and broth
Heat to boiling, stirring
constantly
Boil and stir 1 minute
Stir in remaining ingredients
Pour
into ungreased 2-quart casserole or square baking dish, 8 ? 8 ? 2 inches
Bake uncovered 40 to 45 minutes or until bubbly
Garnish with parsley
Heat margarine in 2-quart saucepan over medium heat
Stir in flour, salt and pepper
Cook, stirring constantly, until bubbly;
remove from heat
Stir in milk and broth
Heat to boiling, stirring
constantly
Boil and stir 1 minute
Stir in remaining ingredients
Pour
into ungreased 2-quart casserole or square baking dish, 8 ? 8 ? 2 inches
Bake uncovered 40 to 45 minutes or until bubbly
Garnish with parsley
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