Chicken-Rice Casserole

Chicken-Rice Casserole

Looking for a hearty dinner recipe? Then check out this chicken and rice casserole that's baked easily at home using veggies!

Prep Time

20

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings,

1/4
cup margarine or butter
1/3
cup all-purpose flour
3/4
teaspoon salt
1/8
teaspoon pepper
1 1/2
cups milk
1
cup chicken broth
2
cups cut-up cooked chicken
1 1/2
cups cooked white rice
3
ounces mushrooms, sliced (about 1 cup)
1/3
cup chopped green bell pepper
1/4
cup slivered almonds
2
tablespoons chopped pimientos
  1. Heat oven to 350°.
  2. Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
  3. Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.
Makes 6 servings, about 1 cup each
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
For a crunchy topping, don't mix the almonds in with the other ingredients. Instead, sprinkle the almonds over the casserole 10 minutes before it's done baking.
Substitution
1 can (4 ounces) mushroom stems and pieces, drained, can be substituted for the fresh mushrooms.
Variation
Tuna-Rice Casserole: Substitute 1 can (12 1/2 ounces) tuna, drained, for the chicken.
Turkey-Wild Rice Casserole: Substitute 2 cups cut-up cooked turkey for the chicken, and wild rice for the white rice.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 4g,),
  • Cholesterol 45mg;
  • Sodium 550mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 1g,
  • Protein 19g;
*Percent Daily Values are based on a 2,000 calorie diet.