CHICKEN-RICE CASSEROLE

Chicken-Rice Casserole image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 6

Number Of Ingredients 12

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1/4 cup margarine or butter
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup chicken broth
2 cups cut-up cooked chicken
1 1/2 cups cooked white rice
3 ounces mushrooms, sliced (about 1 cup)
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimientos

Steps:

Heat oven to 350°.
Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.

Nutrition Facts : Calories 300, Carbohydrate 22 g, Cholesterol 45 mg, Fiber 1 g, Protein 19 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 550 mg