CHICKEN AND RICE CASSEROLE II

Chicken and Rice Casserole II image

Chicken casserole with a rich cheese sauce.

Provided by KMSMOKEY

Categories Main Dish Recipes Casserole Recipes Rice

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 (4 pound) bone-in chicken, cut into pieces
1 onion, quartered
2 stalks celery
2 bay leaves
⅓ cup butter
8 tablespoons all-purpose flour
2 cups milk
1 cup chicken stock
2 cups shredded Cheddar cheese
1 (4.5 ounce) can sliced mushrooms
1 cup cooked white rice
salt and pepper to taste

Steps:

In a large pot, boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.
Preheat oven to 375 degrees F (190 degrees C).
In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock; bring to a boil, reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove pan from heat and stir in the cheese.
Stir the cooked chicken, rice, and mushrooms into the cheese sauce and season with salt and pepper. Pour mixture into a 1 1/2 quart casserole dish.
Bake in preheated oven until mixture is hot and bubbly and beginning to brown on top, about 30 minutes.

Nutrition Facts : Calories 767.4 calories, Carbohydrate 17.3 g, Cholesterol 225.8 mg, Fat 52.7 g, Fiber 1.1 g, Protein 53.3 g, SaturatedFat 21.4 g, Sodium 609.7 mg, Sugar 4.2 g