Scalloped Chicken with Almonds
Ingredients
- 3 C. cooked rice
- 3 C. cooked diced chicken
- 3 Tbs.butter
- 3 Tbs. flour
- 2 C. chicken broth
- 1 C. milk
- salt and pepper
- 2 C. sliced sauteed mushrooms
- 1/2 C. slivered almonds
- 1 jar chopped pimiento, drained
- buttered breadcrumbs
Directions
Melt butter over low heat in a medium saucepan, then stir in flour. Next, add broth, milk, salt, and pepper. Stir constantly until mixture thickens. Grease a 2-quart baking dish, then Spread half of the rice on the bottom of the baking dish. Add half of the chicken, half of the sliced mushrooms, half of the slivered almonds, and pimiento. Pour in half of the sauce. Repeat layers. Finally, sprinkle breadcrumbs over the top. Bake scalloped chicken for 45 minutes at 350 degrees.
