| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter; melted |
| 1/4 |
c |
Flour |
| 1 |
c |
Chicken broth |
| 1 2/3 |
c |
Evaporated milk |
| 1/2 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 3 |
c |
Cooked rice |
| 2 1/2 |
c |
Cooked; diced chicken |
| 1 |
cn |
(3-oz) mushrooms; drained, sliced |
| 1/4 |
c |
Pimento; chopped |
| 1/3 |
c |
Green pepper; chopped |
|
|
Potato chips |
|
|
Slivered almonds |
INSTRUCTIONS
Blend butter & flour. Add broth, milk & water. Cook over low heat until
thickened, stirring constantly. Add salt, rice, chicken & vegetables. Pour
into large, greased baking dish. Top with crushed potato chips, crackers or
slivered almonds. Bake at 350 for 30 minutes. Serves 8-10.
BETTY ELLENBURG
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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