| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
c |
CHICKEN BROTH; thawed |
| 1 |
c |
Uncooked long-grain rice |
| 3 |
tb |
Butter or margarine |
| 3 |
tb |
All purpose flour |
| 1 1/2 |
ts |
Salt |
| 1 2/3 |
c |
Evaporated milk |
| 2 |
c |
CHICKEN MIX; thawed |
| 1 |
pk |
(10 oz) frozen chopped broccoli; cooked and drained |
| 4 |
oz |
Fresh mushrooms; sliced |
| 1/4 |
c |
Toasted slivered almonds |
|
|
Paprika for garnish |
INSTRUCTIONS
Lightly an 11 x 7 inch baking pan. Combine CHICKEN BROTH and rice in a
saucepan. Cook about 25 min until rice is tender.
Preheat ovent o 35 F. Melt butter or marg in a large saucepan. Gradually
stiri n flour and salt. Gradually add evaporated milk. Cook over med heat
about 5 minutes, stirring constantly until mixture thickens. Add CHICKEN
MIX, cooked rice, broccoli aand mushrooms.
Put in prepared pan. Top with toasted almonds and paprika. Bake 30 to 35
minutes until bubbly.
Posted to recipelu-digest Volume 01 Number 565 by Midian125
<Midian125@aol.com> on Jan 20, 1998
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