Sometimes a hearty home-cooked meal is exactly what you want for dinner. When you want to keep it nutritious, check out this chicken and rice casserole (or hot dish, depending on where you're from). This is a great way to get some more veggies into your day.
Looking for a hearty dinner recipe? Then check out this chicken and rice casserole that's baked easily at home using veggies!
1/4 cup margarine or butter
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1 cup chicken broth
2 cups cut-up cooked chicken
1 1/2 cups cooked white rice
3 ounces mushrooms, sliced (about 1 cup)
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimientos
Heat oven to 350°.
Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into ungreased 2-quart casserole or square baking dish, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley sprig if desired.
- For a crunchy topping, don't mix the almonds in with the other ingredients. Instead, sprinkle the almonds over the casserole 10 minutes before it's done baking.
- 1 can (4 ounces) mushroom stems and pieces, drained, can be substituted for the fresh mushrooms.
- Tuna-Rice Casserole: Substitute 1 can (12 1/2 ounces) tuna, drained, for the chicken.
- Turkey-Wild Rice Casserole: Substitute 2 cups cut-up cooked turkey for the chicken, and wild rice for the white rice.
Calories 300, Carbs 22 grams, Sugar 0 grams, Fiber 1 grams, Fat 15 grams, Protein 19 grams, Sodium 550 milligrams