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Chicken Rice Casserole Recipe

4 tablespoons
6 to 8 ounces
1/4 cup
1 can (1 2/3 cups)
1 1/2 cups
3 cups
2 to 3 cups chopped,
1/3 cup chopped
1 small jar (2 ounces)
margarine
sliced mushrooms
all-purpose flour
evaporated milk
chicken broth
cooked rice
cooked chicken
bell pepper, green
chopped pimiento, drained

salt, to taste
buttered bread crumbs, optional

Oven Temp: 350°
Recipe Cooking Time: 35 to 45 minutes
Pan Type: 2-quart casserole


Chicken Rice Casserole Directions

Preheat your oven.

Grease pan.

In a large saucepan over medium heat, melt margarine; add mushrooms and cook until softened, about 2 minutes.

Blend in flour; cook, stirring, for about 1 minute. Gradually add milk and broth. Cook and stir until thickened and bubbly. Add rice, chicken, pepper and pimiento. Add salt to taste.

Transfer to a prepared casserole pan. If desired, top chicken and rice with buttered bread crumbs or other topping.

Recipe Serves: 8 to 10

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