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Categories:Viewed: 28 - Published at: 9 years ago
Ingredients
- 1/2 c. flour
- 1/2 c. melted butter
- 2 c. cooked rice
- 1 can mushrooms
- 1 can green peas
- 1 tsp. salt
- 2 1/2 c. chicken stock
- 2 c. cubed, cooked chicken
Method
- Stir flour and salt into butter in a saucepan.
- Stir in chicken stock.
- Cook until thickened, stirring constantly. Alternate layers of cooked rice, chicken, sauce and vegetables in a greased 2-quart casserole.
- Bake in 350° oven for 30 minutes.
- I use a whole chicken.
- Cook it with water until it falls apart. Let it cool.
- Remove the chicken from the bone and use the juice left in the pan for your chicken stock.
- You can put a bouillon cube in the stock for more flavor.
- This is your father's favorite.
