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Wednesday, February 15, 2017


I cut this recipe in half for just the 2 of us; but I will post it in its original measurements for families … for large families, bump the measurements up to accommodate your family size ;-)

CHICKEN-RICE CASSEROLE – 6 servings (about 1 cup EA)

¼ cup reduced-calorie margarine
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon black pepper
1-1/2 cups skim milk
1 cup chicken broth
2 cups cut –up COOKED chicken or turkey (about 10 ounces)
1-1/3 cups COOKED white rice or wild rice
1/3 cup chopped green bell pepper
¼ cup slivered almonds (I use a drop of almond extract because my body doesn’t handle nuts very well – and this works for me)
2 Tablespoons chopped pimento
1 can (4 ounces) mushroom pieces, drained

Heat oven to 350-degrees.

Heat margarine in a 2-quart saucepan over medium heat; stir in flour, salt & pepper and cook. Stirring constantly, until bubbly; remove from heat. Stir in milk & broth and heat to boiling – stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour mixture into UNGREASED 2-quart casserole or square baking dish, 8 x 8 x 2 inches.

Bake UNCOVERED for 40 to 45 minutes … or until bubbly. Garnish with parsley if desired.

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