|
|
| Chicken
Rice Casserole |
|
1 cup uncooked long-grain rice
½ cup chopped onion
¼ cup butter or margarine, melted
2 ¼ cups chicken broth
½ cup chopped green pepper
½ cup diced celery
1½ cups cut up cooked chicken
1 3-ounce can sliced mushrooms, drained
2 slices sharp process American cheese,
halved diagonally
Sliced ripe olives
|
| Instructions: |
In medium skillet
brown rice and onion in butter over medium heat, stirring occasionally.
Add chicken broth; cover and cook 10 minutes. Add green pepper and
celery; cook, covered, 10-15 minutes longer, or till rice is tender,
stirring occasionally. Add chicken and sliced mushrooms; mix well.
Transfer to 1 ½ quart casserole. Bake, covered, in 350 degree
oven 15-20 minutes, or till heated through. Remove casserole from
oven, top with halved cheese slices, forming a pinwheel design,
and return to oven for a few minutes till cheese begins to melt.
Garnish with sliced ripe olives.
|
|
| Category: Main
Dishes / Dinner |
| Recipe By:
Linda van den Eikhof |
| |
| Prep &
Cook Time: 1 - 1.5 hours |
| Level of Difficulty:
Moderate |
| |
| Makes: |
| |
|
