Recipe for...Chicken-Rice Casserole


Recipe for... chicken recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Chicken-Rice Casserole This recipe is rated : 1 Recipe 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 Cooking Procedures 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.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: tle. This is improved by adding a cup of top milk just before sending to the table. Mrs. Lewis A. Hicks. CREAM OF CHICKEN SOUP 1 pt. chicken broth. 1 tsp. non-wheat flour. 1 pt. milk. 2 egg yolks. 1 tblsp. butter substitute. Pepper and salt. Add the milk to the chicken broth, the butter substitute into which the flour has been rubbed and salt and pepper to taste. Bring to boiling point and just before removing from the fire, add the beaten yolks of the eggs. A few heads of boiled
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