Chicken-Rice Casserole


1/4 cup reduced-fat margarine 1/3 cup all-purpose flour 3/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups skim milk 1 cup chicken broth 2 cups cut-up cooked chicken or turkey (about 10 ounces) 1 1/2 cups cooked white rice OR 1 1/2 cups cooked wild rice 1/3 cup chopped green bell pepper 1/4 cup slivered almonds 2 tablespoons chopped pimiento 1 (4 ounce) can mushroom stems and pieces -- drained Parsley -- if desired


Heat oven to 350F. Heat 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, 8 8 2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley.


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