"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken Rice Casserole Recipe

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This recipe for Chicken Rice Casserole, by , is from -- , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Hinkle-Material Services
Added: Wednesday, April 12, 2006


1/4 cup margarine
1/4 cup flour
1 cup chicken broth
1 can evaporated milk (14 oz)
1/2 cup water
1 1/2 teaspoon salt
1/3 cup chopped green pepper
2 1/2 cups diced cooked chicken
3 cups cooked rice
1 can broiled mushrooms (3 oz)
1/4 cup choppen pimento
1/2 cup slivered almonds

Melt butter, blend in flour; gradually add broth, milk and water; cook over low heat until thick, stirring constantly. Add salt, chicken, rice and vegetables. Pour into greased 11 x 7 inch baking dish. Bake at 350 about 30 minutes. Sprinkle with almonds. Makes 10 servings.




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