Chicken And Rice Casserole
From poohbearlovesheavymetal 10 years ago
- 1 hour to make
- Serves 12-16
Leave those cans on the shelf at the grocery store. Make your own cream of mushroom soup in no time. Once you taste this you'll never used canned again.
Ingredients
- 8 oz. mushrooms, diced shopping list
- 2-3 leafy stalks of celery, diced shopping list
- 1 small onion, diced shopping list
- 1 cube of butter shopping list
- 1/2 cup flour shopping list
- 4 cups milk shopping list
- 2 tsp. salt shopping list
- 1 tsp. pepper shopping list
- 1 tbsp. granulated onion shopping list
- 1 tsp. granulated garlic shopping list
- 1 tbsp. dried parsley shopping list
- 1-1/2 cups white rice shopping list
- 3-4 boneless skinless chicken breasts shopping list
How to make it
- In one cast iron pan sauté diced vegetables in oil or a small amount of butter. In a Dutch oven, melt butter on low heat. Add flour. Stir and cook until light brown. Slowly add milk a little at a time. Stirring occasionally to prevent scorching. Once all the milk has been added and sauce has thickened stir in vegetables and seasonings. Taste test and add more seasonings if desired. Put in chicken breasts and cover with sauce and rice. Bake at 350 degrees for about 30 minutes until bubbly and brown on top.
- Note: If you don't have a Dutch oven, cook sauce in another cast iron pan. Lay chicken breasts in a glass casserole pan. Pour sauce and rice over chicken. Then bake as directed.
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The Rating
Reviewed by 1 people-
Like the flavor but the rice isn't done.
See Chicken And Rice Casserole for more.
12/23/13
pointsevenout
in Athens loved it
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