This is an easy, basic scalloped chicken recipe, made with rice, cooked chicken, mushrooms, and a bread crumb topping. Serve this tasty chicken and rice dish with broccoli salad or sliced fresh tomatoes for a fabulous meal.
- 5 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup milk
- Salt and pepper
- 3 cups cooked rice
- 3 cups cooked diced chicken
- 2 cups sliced sauteed mushrooms
- 1/2 cup slivered almonds
- 1 jar (4 ounces) chopped pimiento (drained)
- 1 cup soft bread crumbs
Heat the oven to 350 F.
Melt 3 tablespoons of butter over low heat in a medium saucepan; stir in flour, blending well. Cook, stirring, for 2 minutes.
Gradually add the chicken broth and milk along with salt and pepper to taste.
Cook the sauce, stirring constantly until thickened.
Butter a 2-quart baking dish.
Spread half of the rice in the bottom of the prepared baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento.
Pour half of the sauce over the chicken layer.
Repeat the layers.
Melt the remaining 2 tablespoons of butter. Toss with the bread crumbs.
Sprinkle buttered bread crumbs over the top of the casserole.
Bake the scalloped chicken in the preheated oven for 45 minutes.