Chicken And Rice Casserole Ii

Serves: 2

Amos O'Hara

1 January 1970

Based on User reviews:

57

Spice

48

Sweetness

46

Sourness

40

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

1

Onion (quartered)

2 stalks

Celery

2

Bay Leaves

1 cup

Butter

8 tbsps

All-Purpose Flour

2 cups

Milk

1 cup

Chicken Stock

2 cups

Shredded Cheddar Cheese

1

Mushroom (4.5 ounce can sliced)

1 cup

Cooked White Rice

1

Salt

1

Black Pepper (to taste)

Directions:

1

In a large pot, boil the chicken with the onion, celery and bay leaves until done

2

Let chicken cool until you can handle it

3

Remove chicken meat from the bones and cut into small pieces

4

Preheat oven to 375 degrees F (190 degrees C)

5

In a saucepan over medium heat, melt the butter

6

Stir in the flour and cook for about 1 minute

7

Slowly stir in the cold milk and chicken stock; bring to a boil, reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken, about 5 minutes

8

Remove pan from heat and stir in the cheese

9

Stir the cooked chicken, rice, and mushrooms into the cheese sauce and season with salt and pepper

10

Pour mixture into a 1 1/2 quart casserole dish

11

Bake in preheated oven until mixture is hot and bubbly and beginning to brown on top, about 30 minutes