1/4 cup butter
1/4 cup flour
3 chicken bouillon cubes
2 cups milk
3 cups cooked chicken or turkey, cut into bite size pieces
8 oz. sliced mushrooms
4 cups cooked rice
¼ cup sliced almonds, optional
1 cup sharp cheddar cheese, shredded
In a saucepan or small skillet, melt butter.
Add mushrooms and saute for just a minute or two.
Sprinkle in flour and crumbled bouillon, stir until blended and slowly stir in milk.
Cook over medium heat until mixture is bubbly and thick.
Stir in chicken.
Spread rice evenly in a greased casserole dish.
Pour chicken mixture over rice. Sprinkle with cheese and almonds.
Bake at 350 degrees for 30 minutes or until hot and bubbly.
Serve with a salad, butter carrots or broccoli
~ You can mix this up for tomorrow night, while you're cleaning up supper tonight!
~ Add a layer of leftover chopped broccoli between the rice and chicken. (You might replace a cup of rice for a cup of chopped broccoli or peas.)
~ I make lots of rice at one time, mix brown with white and freeze the leftovers for recipes just like this one!
Close this window