Chicken/rice/mushroom casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 6 | tablespoons | Butter |
| 2 | tablespoons | Oil |
| 2 | mediums | Onions; chopped |
| 1 | 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 |
Directions
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