Name: Chicken & Rice Casserole
Yield: 4 servings
Ingredients: 4 tablespoon butter, divided; 3 tablespoon flour; 1 teaspoon dried thyme; 1 cup chicken broth; 1 cup Borden milk; 2 cup diced cooked chicken; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 cup cooked rice; 3/4 cup frozen peas, thawed; 1 tablespoon dry breadcrumbs; 1 tablespoon grated parmesan cheese

DinnerServes 4

Give your sweet tooth an ultimatum it can’t resist: The. Ultimate. Pound. Cake.

Instructions

Melt 3 tbl butter in saucepan over medium heat.

Whisk in flour and thyme, cook 1 min. Gradually stir in broth and milk until thick and smooth.

Stir in chicken, add salt and pepper, set aside. Grease a 1 ½ quart shallow baking dish, spread rice in dish, sprinkle with peas, and pour creamed chicken over.

Dot with remaining tbl of butter and sprinkle with a mix of bread crumbs and cheese.

at 400º about 20-25 min. until hot and bubbly.

🥄

Ingredients

4 tablespoon butter, divided
3 tablespoon flour
1 teaspoon dried thyme
1 cup chicken broth
1 cup Borden milk
2 cup diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cup cooked rice
3/4 cup frozen peas, thawed
1 tablespoon dry breadcrumbs
1 tablespoon grated parmesan cheese

Chicken & Rice Casserole

Instructions

Ingredients

At a Glance