Wednesday, March 9, 2016

Chicken-Rice Casserole

¼ cup margarine or butter    *    1/3 cup flour
1 ½ teaspoon salt           *   1/8 teaspoon pepper
1 cup chicken broth    *   1 ½ cups milk
1 ½ cups cooked white rice (or a mix of white and wild rice)
2 cups cut-up cooked chicken         *    1 lb. button mushrooms, sliced
1 medium onion, diced

Heat margarine in 2-quart saucepan until melted.  Blend in flour, salt and pepper.  Cook over low heat, stirring constantly, until bubbly; remove from heat.  Stir in broth and milk.  Return to low heat.  Heat to boiling, stirring constantly.  Boil and stir for 1 minute.  Stir in remaining ingredients.  Pour into ungreased 2-quart baking dish.  Cook uncovered in 350 degree oven until bubbly.  40 to 45 minutes.  Makes 6 servings.

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