Scalloped Chicken
Ingredients
- 3 Tbs. butter
- 3 Tbs. flour
- 2 C. chicken broth
- 1 C. milk
- salt and pepper to taste
- 3 C. cooked rice
- 3 C. of cooked diced chicken
- 2 C. of sautéed mushrooms
- 1/2 c. slivered almonds
- buttered bread crumbs
- 1 jar (4 oz) chopped pimiento; drained
Directions
Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2 qt. baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimento. Pour in half of the sauce. Repeat layers; sprinkle with bread crumbs. Bake scalloped chicken at 350 for 45 minutes.
Serves 4 or 5
