“My mother-in-law made this, and I loved it! Was a favorite to take to gatherings.” - by Rho
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
- Spread the rice into the bottom of the prepared casserole dish.
- Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
- Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 266 cal
- 13%
- Fat
- 13.9 g
- 21%
- Carbs
- 23.4 g
- 8%
Based on a 2,000 calorie diet
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