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.
