Growing up my mom made a yummy chicken and rice casserole. I asked her for the recipe and she gave it to me but it wasn’t as good as I remember hers being. So, in my cookbooks there are lots of chicken and rice casseroles and I have plenty of them marked! I chose this one first just because it’s the first one I looked at when making my grocery list and it sounded good.
The only thing I really did different is I used minute rice uncooked (approx 1 ½ c) in the dish and used more than a 1/3 cup of green peppers (probably ½ cup). Everything else was the same. I think next time I will sprinkle my chicken with salt and pepper though. Oh, and I did add some shakes of pepper to the mix when I added the salt.
Overall, this was a good dish and easy as well. We served with salad, toast, and the marinated carrot sticks. I will make again unless I find one of the other ones I have marked is better!!:)
Recipe taken from – Feeding the Flock (1988)
¼ c butter
¼ c flour
1 c chicken broth
½ c water
1 ½ tsp salt
1 (4.5 oz) evaporated milk
3 c cooked rice
2 ½ c diced chicken
1 (4 oz) can mushrooms
1/3 c green peppers
¼ c chopped pimento
Melt butter; blend flour; add broth, milk and water. Cook and stir over low heat until thick. Add salt rice, chicken and vegetables. Pour into greased dish; bake at 350 for 30 minutes. Add cheddar cheese.
Give this quick casserole a try. The whole family will love it even the toddlers!