Sunday Dinner Chicken Dish

Karen Clifford

This can be made on Saturday, put in the refrigerator, and baked 30-40 minutes before serving on Sunday.

Steam 1 cup unprocessed white rice in 2 cups water to equal 3 cups of cooked rice. Set aside.

Melt and blend: ¼ cup butter & ¼ cup flour
Gradually add: 1 cup chicken broth (or 2 chicken bouillon cubes in 1 cup hot water)
1 - 14 1/2 oz can evaporated milk
½ cup water
Cook over low heat until thick, stir constantly. Add 1 tsp salt.
Add to the above sauce: 2 ½ cups diced cooked chicken
(Equals about 3 medium chicken breasts cooked in microwave)
3 cups cooked rice
1 3-oz can broiled, sliced mushrooms drained
¼ cup chopped pimiento (optional, gives color and nice light flavor)
(one of those tiny glass jars of pimento in oil)
1/3 cup chopped green pepper or sliced olives
Stir until mixed and pour into greased 11 ½ x 7 ½ x 1 ½ inch baking dish. When baked it is like a soufflé. Bake at 350 degrees for 30 minutes. Optional: Sprinkle toasted almonds on the top if desired.
Serves 8 to 10 people. Tastes even better the next day. Print Recipe