- This topic has 1 reply, 1 voice, and was last updated January 1, 2018 at 7:17 pm by .
- January 1, 2018 at 7:17 pm #383318
Chicken and Rice Casserole II
4 tbs butter
1 cup sliced or chopped mushrooms
1 bunch green onions, thinly sliced
4 tbs all-purpose flour
1 1/2 cups chicken broth
1 cup milk or cream
1 1/2 cups shredded Cheddar cheese, divided
1/8 tsp freshly ground black pepper
1 tsp kosher salt, or to taste
2 oz chopped pimiento, drained
3 cups cooked rice
3 cups cooked diced chicken
1 tbs chopped fresh parsley, optional
1 cup soft bread crumbs
2 tbs melted butter
Heat oven to 350°.
Grease a shallow 2-qt casserole dish.
In a Dutch oven or large saucepan, melt the butter over medium heat.
Add the mushrooms and cook for 2 min, stirring constantly. Stir in the green onions and continue cooking, stirring, for 1 min. Stir in flour until blended into the butter and vegetable mixture.
Add the chicken broth and cook, stirring, until thickened. Add the milk or cream, 1 cup of the cheese, salt, pepper, and drained pimiento.
Cook, stirring, until cheese is melted. Add the rice, chicken, and parsley.
Stir to blend. Taste and adjust the seasonings, as needed.
Spoon the chicken and rice mixture into the prepared casserole and top with the remaining 1/2 cup of cheese. Toss bread crumbs with the melted butter until the crumbs are well drenched with the butter.
Sprinkle over the cheese layer.
Bake for 25 to 30 min, until the casserole is bubbling around the edges and the bread crumb topping is browned. Serves 4-6
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