CLUB CHICKEN CASSEROLE
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 (14 oz.) (1 2/3 c.) evaporated milk
1/2 c. water
1 1/2 tsp. salt
3 c. cooked rice
2 1/2 c. diced, cooked chicken
1 (3 oz.) can (3/4 c.) sliced mushrooms, drained
1/4 c. chopped pimento
1/3 c. chopped green pepper
1/2 c. blanched almonds, slivered and toasted
Melt butter, add flour and blend. Add broth and water; cook over low heat until thick, stirring constantly. Stir in salt, rice, chicken and vegetables. Pour into a greased 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Bake at 350 degrees for 30 minutes. Top with almonds. Serves 8 to 10.
1/4 c. butter
1/4 c. flour
1 c. chicken broth
1 (14 oz.) (1 2/3 c.) evaporated milk
1/2 c. water
1 1/2 tsp. salt
3 c. cooked rice
2 1/2 c. diced, cooked chicken
1 (3 oz.) can (3/4 c.) sliced mushrooms, drained
1/4 c. chopped pimento
1/3 c. chopped green pepper
1/2 c. blanched almonds, slivered and toasted
Melt butter, add flour and blend. Add broth and water; cook over low heat until thick, stirring constantly. Stir in salt, rice, chicken and vegetables. Pour into a greased 11 1/2 x 7 1/2 x 1 1/2 inch baking dish. Bake at 350 degrees for 30 minutes. Top with almonds. Serves 8 to 10.
