CHICKEN RICE CASSEROLE

By Clarabell

Ingredients

• 1/4 CUP CANNED MUSHROOM PIECES AND STEMS
• 1 CHICKEN BOUILLON CUBE
• 1/2 CUP CHOPPED ONION
• 1/2 CUP BUTTER
• 2 TABLESPOONS FLOUR
• 1 1/2 CUPS LIGHT CREAM
• 3 CUPS COOKED RICE
• 3 CUPS DICED COOKED CHICKEN
• 1/4 CUP CHOPPED PIMIENTO
• 2 TABLESPOONS MINCED PARSLEY
• 3/4 TEASPOON SALT
• 1/4 TEASPOON PEPPER
• 1/4 CUP POTATO CHIPS (CRUSHED)

Preparation

Step 1

DRAIN MUSHROOMS, RESERVE LIQUID.

COMBINE MUSHROOM LIQUID AND ENOUGH HOT WATER TO MEASURE 1 CUP, ADD BOUILLION CUBE.

SAUTE’ ONION AND MUSHROOMS IN BUTTER UNTIL TENDER. STIR IN FLOUR, GRADUALLY ADD BOUILLION AND CREAM.

COOK OVER MEDUIM HEAT UNTIL MIXTURE THICKENS,

ADD RICE, CHICKEN, PIMIENTO, PARSLEY, SALT AND PEPPER.

TURN INTO 2-QUART CASSEROLE. TOP WITH POTATO CHIPS, BAKE AT 350 DEGREES FOR 25-30 MINUTES