My mom has made this casserole since I was a kid. It is simple,comfort food to me. Cooking for my kids, I often leave out the pimento and the almonds. For added favor I cook the rice is chicken broth. I always double the recipe and put one, uncooked, in a foil pan in the freezer. This is a nice casserole to take to someone that has just had a new baby.
Ingredients: [‘butter’, ‘flour’, ‘salt’, ‘pepper’, ‘milk’, ‘chicken broth’, ‘cooked chicken’, ‘cooked white rice’, ‘green pepper’, ‘slivered almonds’, ‘chopped pimiento’, ‘mushrooms’]
Quantity of Ingredients: [“1/8 cup butter”,”1/3 cup flour”,”1 1/2 teaspoons salt”,”1/4 teaspoon pepper”,”1 1/2 cups milk”,”1 cup chicken broth”,”2 cups cooked chicken, cut up into bite size pieces “,”1 1/2 cups cooked white rice”,”1/3 cup green pepper, chopped “,”1/4 cup slivered almonds”,”2 tablespoons chopped pimiento, drained “,”1 (4 ounce) can mushrooms, drained “]
Number of Servings: 4
Steps: [‘Melt the butter in a large sauce pan, wisk in the flour, salt and pepper. Over low heat, whisk constantly until flour/butter mixture turns golden and bubbling.’, ‘Add the milk and chicken broth. Whisk in well.’, ‘Bring to a boil. Continue to whisk or stir until it has been at a bubbling, low boil for one minute or so.’, ‘Remove from heat, add the other ingredients and mix well.’, ‘Taste for seasoning, add salt and pepper as needed.’, ‘Spoon into an ungreased, 8×11-inch or 2 quart Pyrex casserole dish. Do not cover.’, ‘Bake at 350°F until the casserole is bubbling and starting to lightly crisp around the edges for about 45 minutes.’]