Categories: casserole, chicken, dinner
Ingredients
- 2 cups chicken broth
- 1 cup long-grain rice
- 3 tablespoons butter or margarine
- 3 tablespoons flour
- 1-1/2 teaspoons salt
- 1-2/3 cups evaporated milk
- 2 cups cooked chicken
- 10 oz. broccoli, cooked and drained
- 4 oz. mushrooms, sliced
- 1/4 cup almonds, slivered
- Paprika, for garnish
Directions
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Toast almonds by placing a single layer in a shallow pan and baking under broiler for 60-90 seconds. Check every 30 seconds to avoid burning.
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Combine chicken broth and rice in a saucepan
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Bring to boil, then reduce heat to a medium-low temperature
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Place a lid on the pan and cook about 25 minutes, or until rice is tender. It is not necessary for the rice to be fully cooked
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Lightly butter an 11″ × 7″ glass baking pan
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Preheat oven to 350
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Melt butter in a large saucepan
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Gradually stir in flour and salt
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Gradually add evaporated milk
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Cook over medium heat about 5 minutes, stirring constantly, until mixture thickens
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Add chicken, cooked rice, broccoli and mushrooms
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Put in prepared baking pan
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Top with toasted almonds and paprika. Bake 30 to 35 minutes, until bubbly