My mother-in-law made this, and I loved it! Was a favorite to take to gatherings.
Ingredients
- 3 cups cooked rice
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 2/3 cups half-and-half
- 1 ½ cups chicken broth
- ¼ teaspoon rosemary
- 1 teaspoon salt
- 3 cups diced cooked chicken
- 1 (4 ounce) can sliced mushrooms, drained
- 1/3 cup chopped green bell pepper
- 1 (2 ounce) jar pimentos
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
Step 2
Spread the rice into the bottom of the prepared casserole dish.
Step 3
Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
Step 4
Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 264 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat8g | 40% |
Cholesterol56mg | 19% |
Sodium437mg | 19% |
Total Carbohydrate23g | 8% |
Dietary Fiber1g | 3% |
Total Sugars1g | |
Protein11g | |
Vitamin C12mg | 58% |
Calcium68mg | 5% |
Iron2mg | 9% |
Potassium201mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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