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Ingredients
- 1/4 c. flour
- 1/4 c. butter
- 3 chicken bouillon cubes, crumbled
- 2 c. milk
- 3 c. cooked, cubed chicken
- 1/2 lb. fresh mushrooms, sliced
- 3 c. cooked rice
- 2 c. cheddar cheese, grated
Details
Servings 6
Preparation
Step 1
Melt butter in medium saucepan. Blend in flour and chicken bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in buttered 9x13 inch baking dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake, covered at 350 for 30 minutes or until casserole is hot and bubbly.
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