Chicken and Rice Casserole II

Chicken and Rice Casserole II

33 Reviews 4 Pics
KMSMOKEY
Recipe by  KMSMOKEY

“Chicken casserole with a rich cheese sauce.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. In a large pot boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In a saucepan over medium heat melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock and cook mixture until thick. Stir in the cheese.
  4. In a large bowl combine the chicken, rice and mushrooms together. Stir in the cheese sauce and season with salt and pepper. Place mixture in a 1 1/2 quart casserole dish.
  5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until bubbly.

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Reviews (33)

Rate This Recipe
Lece
26

Lece

We added some peppers, extra fresh mushrooms, diced up 1\2 an onion and used leftover chicken instead of a whole one. The flavour was good, add some corn or brocolli and use white and wild rice instead. Also we were unsure of whether it should be 1 cup rice before or after cooking. Definately 1 cup (or a little more) before cooking. This recipe has a ton of potential. We are looking forward to making it again.

RITTD24
20

RITTD24

Both my husband and I enjoyed this casserole. It's a keeper. I used fresh mushrooms and it was great, think I might try adding broccoli to make a complete meal.

RemoKane
15

RemoKane

This recipe was great. My family really enjoyed it. Next time I would cook boneless chicken breast instead of whole chicken. Would save a bit of time.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 765 cal
  • 38%
  • Fat
  • 52.6 g
  • 81%
  • Carbs
  • 17.2 g
  • 6%
  • Protein
  • 53.2 g
  • 106%
  • Cholesterol
  • 225 mg
  • 75%
  • Sodium
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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