Chicken and Rice

Chicken and rice casserole is kind of a staple in a lot of homes. It is simple and quick, and a great way to provide a filling dinner for the family.

Usually, the recipe uses a cream soup of some kind to provide the sauce.

The recipe has you making your own cream sauce. I have to say I like it better this way.

Okay, so yes, it does take a little extra time. But honestly, that extra twenty minutes is time well spent.

The sauce is very smooth and creamy. It has some of the chicken flavor because of using the broth. It also has just enough salt, sometimes the store bought cream soups have a little too much salt for my taste.

Making the layers ensures that every serving of the casserole has all the ingredients.

The mushrooms and pimientos add a lovely color to the casserole. The mushrooms give it an earthiness. The pimiento gives it a touch of the sweet pepper.

I thought I had a jar of almonds in my pantry. Apparently, I used them all or they were misplaced. I could not find the jar when I needed it.

I think the almonds would have added a touch of crunch. I don’t think we missed them, the casserole was great without them.

Watch The Video

CLUB CHICKEN CASSEROLE

4 Tablespoons Butter

4 Tablespoons Flour

1 Cup Chicken Broth

14 1/2 Ounces Evaporated Milk

1/2 Cup Water

1 Teaspoon Salt

3 Cups Cooked Rice

1 1/2 Cups Diced, Cooked Chicken

3 Ounce Can Mushrooms

1/4 Cup Chopped Pimiento

1/2 Cup Slivered Almonds

Melt butter. Add flour and blend well. Stir in broth, milk and water. Cook over low heat until thickened, stirring constantly. Add salt. Alternate layers of rice, chicken, vegetables, and sauce in a greased baking dish. Pour the remaining sauce over the top. Sprinkle with almonds. Bake in a 350 degree oven for 30 minutes.