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Categories:
butter flour milk Parmesan cheese salt chicken broth rice chicken mushrooms green bell pepper pimiento Parmesan cheese
Viewed: 38 - Published at: a year agoIngredients
- 1/4 cup butter
- 1/4 cup flour
- 2 -4 fresh minced garlic cloves, to taste (optional)
- 1 2/3 cups evaporated milk or 1 2/3 cups half-and-half cream
- 1/4 cup grated parmesan cheese
- seasoning salt or salt and pepper
- 1 1/2 cups good-quality chicken broth
- 3 cups cooked long-grain rice (white or brown)
- 2 1/2 cups cooked chicken, diced
- 1 1/2 cups canned mushrooms, drained or 1 1/2 cups fresh sauteed mushrooms
- 1/3 cup green bell pepper, chopped
- 1/4 cup pimiento
- parmesan cheese, for topping (any amount)
Method
- Set oven to 350 degrees.
- Grease a 2-quart baking dish (or a larger dish if desired).
- In a saucepan, over medium heat, melt 1/4 cup butter.
- Whisk in flour; stir for 1 minute.
- Add in the minced garlic; stir for 1 minute.
- Whisk in the evaporated milk or half and half cream (if using), and the broth; keep whisking until smooth and thick (about 2-3 minutes).
- Add in the 1/4 cup Parmesan cheese, season with salt and pepper.
- Add in the cooked rice, chicken, mushrooms, green pepper and pimiento; mix to combine.
- Transfer the mixture to a prepared baking dish.
- Sprinkle with more grated Parmesan cheese if desired.
- Bake, uncovered for 30-35 minutes, or until bubbly, and heated through.
