Chicken-Rice Casserole
Yield
2 servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | cup |
chicken broth
|
|
| 1 ½ | cups |
milk, skim
|
|
| 1 ½ | cups |
rice
cooked |
|
| 2 | cups |
chicken breast halves, boneless, skinless
cooked |
|
| 4 | ounces |
mushrooms
|
|
| ⅓ | cup |
green bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 79 | ml |
all-purpose flour
|
|
| 7.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 237 | ml |
chicken broth
|
|
| 355 | ml |
milk, skim
|
|
| 355 | ml |
rice
cooked |
|
| 473 | ml |
chicken breast halves, boneless, skinless
cooked |
|
| 115.6 | ml/g |
mushrooms
|
|
| 79 | ml |
green bell peppers
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Melt butter in large saucepan over low heat.
Blend in flour, salt and pepper.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in broth and milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in remaining ingredients.
Pour into ungreased 1½-quart casserole.
Bake uncovered 40 to 45 minutes.
Sprinkle with snipped parsley.
