| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Casseroles, Fowl & game, To post | 24 | Servings | |
INGREDIENTS
| 1 | c | Margarine; melted |
| 1 1/4 | c | Flour; sifted |
| 2 | c | Milk Or Half And Half |
| 4 | ts | Salt |
| 1 | ts | Onion Salt |
| 5 1/3 | c | Instant Rice |
| 6 | c | Turkey Or Chicken Stock |
| 1 | lb | Grated Cheddar Cheese; or more to taste |
| 6 | pk | Frozen Asparagus Or Broccoli, or more as needed |
| 24 | sl | Turkey Or Chicken; * see note |
| 1/2 | c | Slivered Almonds; or more as needed |
INSTRUCTIONS
*May substitute 8 cups diced chicken or turkey. Melt butter; stir in flour and cook until bubbly. Add milk and stir until it thickens. Add 2 tsps. salt and 1/2 tsp. onion salt. Pour equal amounts of instant rice in to 2 large (9" x 13") shallow casseroles. Pour broth and remaining salts over rice. Sprinkle half of cheese over rice; top with asparagus (or broccoli) and the turkey (or chicken). Pour cream sauce over all and sprinkle with remaining cheese. Bake 20 minutes at 375°. Sprinkle with slivered almonds and toast under broiler. Serves 24 Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billlspa@icanect.net Recipe by: Mrs. Sidney P. Davis, Jr. Posted to MC-Recipe Digest V1 #825 by Bill Spalding <billspa@icanect.net> on Oct 04, 1997
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