Chicken/rice/mushroom casserole

Yield: 6 servings

Measure Ingredient
\N \N -Waldine Van Geffen VGHC42A
6 tablespoons Butter
2 tablespoons Oil
2 mediums Onions; chopped
1 \N Bell pepper; chopped
½ cup Green onions; minced
½ pounds Fresh mushrooms; sliced
½ cup Celery; chopped
2 tablespoons Parsley; minced
2 cloves Garlic; minced
½ teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Thyme
1 teaspoon Basil
1 tablespoon Worcestershire sauce
½ teaspoon Tabasco
1 cup Sour cream
2 cups Chicken broth
3 cups Chicken; cooked; diced
3 cups Rice; cooked
½ cup Almonds; toasted

Heat the butter and oil in a large, heavy skillet and over medium heat, saute the veggies for 10 minutes, stirring frequently. Add the parsley and garlic and simmer for 5 minutes while addint the salt, pepper, thyme, basil, Worcestershire and Tabasco. Now stir in the sour cream, mix in well and slowly stir in the broth. Bring to a simmer and fold in the chicken and the rice. Preheat the oven to 375~. Pour the chicken and rice mixture into a 2-½-quart casserole, sprinkle the almonds over the top and in the lower part of the oven, bake for a half hour and serve. Source: Leon Soniat (wrv) Submitted By BILL SPALDING On 04-26-95

Similar recipes