Chicken-Rice Casserole
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A home-kitchen version of chicken-rice casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1/2 c. mushrooms, sliced
- 3 c. rice, cooked
- 2 Tbsp. flour
- 1/2 c. chopped onion
- 2 Tbsp. parsley, minced
- 1/4 tsp. pepper
- 3 c. chicken, cooked and diced
- 1 1/2 c. light cream
- 1/2 c. butter
- 1 chicken bouillon cube
- 3/4 tsp. salt
- 1/4 c. bread crumbs or crushed potato chips
Method
Drain mushrooms; reserve liquid.
Combine liquid and enough hot water to make 1 cup.
Add bouillon cube.
Saute onion and mushrooms in butter in skillet; stir in flour.
Gradually add bouillon and cream.
Cook over medium heat until mixture thickens. Add rice, chicken, parsley, salt and pepper.
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