| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken & p, One dish me |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Margarine Or Butter |
| 1/3 |
c |
All-Purpose Flour |
| 3/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 1/2 |
c |
Milk |
| 1 |
c |
Chicken Broth |
| 2 |
c |
Cooked Chicken; Cut Up |
| 1 1/2 |
c |
Cooked White Rice |
| 3 |
oz |
Mushrooms; Sliced (About 1 Cup) |
| 1/3 |
c |
Chopped Green Bell Pepper |
| 1/4 |
c |
Slivered Almonds |
| 2 |
tb |
Chopped Pimientos |
INSTRUCTIONS
Heat oven to 350 degrees. Melt margarine in 2-qt. 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. Pour
into ungreased 2-qt. casserole or square baking dish, 8x8x2 inches.
Bake uncovered 40-45 minutes or until bubbly. Garnish with parsley sprig,
if desired.
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 208
Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Feb
08, 1998
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