Chicken And Rice Casserole Bake

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/4 cup flour
• 2 -4 fresh minced garlic cloves, to taste (optional)
• 1 2/3 cups evaporated milk or 1 2/3 cups half-and-half cream
• 1/4 cup grated parmesan cheese
• seasoning salt or salt and pepper
• 1 1/2 cups good-quality chicken broth
• 3 cups cooked long-grain rice ( or brown)
• 2 1/2 cups cooked chicken, diced
• 1 1/2 cups canned mushrooms, drained or 1 1/2 cups fresh sauteed mushrooms
• 1/3 cup green bell pepper, chopped
• 1/4 cup pimiento
• parmesan cheese, for topping (any amount)

Recipe

• 1 set oven to 350 degrees.
• 2 grease a 2-quart baking dish (or a larger dish if desired).
• 3 in a saucepan, over medium heat, melt 1/4 cup butter.
• 4 whisk in flour; stir for 1 minute.
• 5 add in the minced garlic; stir for 1 minute.
• 6 whisk in the evaporated milk or half and half cream (if using), and the broth; keep whisking until smooth and thick (about 2-3 minutes).
• 7 add in the 1/4 cup parmesan cheese, season with salt and pepper.
• 8 add in the cooked rice, chicken, mushrooms, green pepper and pimiento; mix to combine.
• 9 transfer the mixture to a prepared baking dish.
• 10 sprinkle with more grated parmesan cheese if desired.
• 11 bake, uncovered for 30-35 minutes, or until bubbly, and heated through.