Sunday, February 20, 2011

Scalloped Chicken

Still in the hospital... still can't eat. But I can still share recipes!

3 tablespoons butter

3 tablespoons flour
2 cups chicken broth
1 cup milk
salt and pepper
3 cups cooked rice
3 cups cooked diced chicken
2 cups sliced sauteed mushrooms
1/2 cup slivered almonds
1 jar (4 ounces) chopped pimiento, drained
buttered bread crumbs

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-quart 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 pimiento.
Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs.
Bake scalloped chicken at 350° for 45 minutes.


stephanie said...

Yum!! I will have to try this once we get unpacked {currently all our kitchen stuff is in boxes} but I love me a simple chicken recipe!!

Pennie said...

I actually just bought a BUNCH of chicken breasts (boneless, skinless) for 99 cents/pound! Great deal, hey? So I bought a TON!!! I needed a new recipe (because we have a TON now!) ;)

Thinking of you and hope you're on your feet and feeling better soon. It wasn't so long ago it was your jaw, now this! I feel so bad for you! Take care, Chell!