Chicken casserole #03
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter; melted |
| ¼ | cup | Flour |
| 1 | cup | Chicken broth |
| 1⅔ | cup | Evaporated milk |
| ½ | cup | Water |
| 1½ | teaspoon | Salt |
| 3 | cups | Cooked rice |
| 2½ | cup | Cooked; diced chicken |
| 1 | can | (3-oz) mushrooms; drained, sliced |
| ¼ | cup | Pimento; chopped |
| ⅓ | cup | Green pepper; chopped |
| Potato chips | ||
| Slivered almonds | ||
Directions
Blend butter & flour. Add broth, milk & water. Cook over low heat until thickened, stirring constantly. Add salt, rice, chicken & vegetables. Pour into large, greased baking dish. Top with crushed potato chips, crackers or slivered almonds. Bake at 350 for 30 minutes. Serves 8-10.
BETTY ELLENBURG
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .