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Rice Chicken Casserole Recipe

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This recipe for Rice Chicken Casserole, by , 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!



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

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

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 400 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 325 for 45 minutes.

Number Of Servings:
Number Of Servings:




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