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Rice Chicken Casserole Recipe

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This recipe for Rice Chicken Casserole is from Berndt Family Recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
6 - 8 chicken breasts, cooked and cut up
1 1/2 cups rice, uncooked
3 3/4 cups boiling, chicken broth (save about 1 1/4 cups for sauce)
1 1/2 Tbsp. butter

Sauce:
1/2 cup melted butter
1/2 cup flour
1 tsp. salt
1/4 tsp. oregano
dash pepper
1/4 tsp. tumeric
1 can sliced mushrooms (save liquid)
1 can evaporated milk
2 cups grated cheddar cheese
Directions:
Directions:
Cook chicken and cut into pieces. Put rice in a 9 x 13 casserole pan, dot with butter and pour hot broth (about 2 1/2 cups) over rice. Cover with tin foil and bake at 400º for 40 minutes.

To make sauce: melt butter in pan and add flour. Add chicken broth, mushroom juice and enough water to equal 3 cups. Add liquid with seasoning to pan, cook until thickened. Add evaporated milk. Mix together.

To make: (Layer in pan) Cooked rice, chicken, mushrooms and sauce over all. Cover with lots of grated cheese. Cover and bake 325º for 45 minutes.
Number Of Servings:
Number Of Servings:
8

 

 

 

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