"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Casserole Recipe

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This recipe for Chicken Casserole, by , is from That One's a Keeper!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Deborah Zemek


1 cooked chicken
1 red peppers, diced
1 large onion, diced
3 carrots, sliced
2 cups cooked rice - use half chicken broth instead of water
1/2 package mushrooms sliced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

White sauce:

6 tablespoons butter
6 tablespoons all‐purpose flour
1/2 teaspoon kosher salt
tsp black pepper
2 cups milk
1 cup chicken broth

In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth.
Gradually whisk in the milk. Add chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Use
immediately or refrigerate.
Chop red peppers, onions, carrots, and mushrooms and saute them in butter until softened. Remove
chicken from bones, chop into pieces.
Cook rice according to package sub 1 cup chicken broth for 1 cup water
Combine all ingredients in large bowl. Pour into greased baking dish and bake for about 40 minutes or
until bubbly. This can be made in advance and baked before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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