Eleanor'S Chicken Rice Recipe

Name: Eleanor'S Chicken Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 Tbsp. butter; 2 1/2 Tbsp. flour; 1/2 c. cream; 1 tsp. salt; 2 c. cubed, cooked chicken; 1/2 c. butter; 1/2 c. sliced mushrooms; 1 3/4 c. chicken stock; 3 c. hot cooked rice; 1 jar pimento, diced; 1/3 c. blanched split almonds

Servings: persons

2 1/2 Tbsp. butter
2 1/2 Tbsp. flour
1/2 c. cream
1 tsp. salt
2 c. cubed, cooked chicken
1/2 c. butter
1/2 c. sliced mushrooms
1 3/4 c. chicken stock
3 c. hot cooked rice
1 jar pimento, diced
1/3 c. blanched split almonds

1
Cook mushrooms lightly in 2 1/2 tablespoons butter.
2
Stir in flour; add chicken stock.
3
Cook and stir constantly over low heat until thickened.
4
Add cream and salt.
5
Mix rice with pimento in a buttered 1 1/2-quart casserole.
6
Add chicken and cover with sauce.
7
With a fork, lift chicken and rice lightly so sauce will run down.
8
Brown almonds lightly in 1/4 cup butter; drain.
9
Sprinkle almonds over top of casserole.
10
Bake in 375u00b0 oven for 20 to 30 minutes.

1557

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 Tbsp. butter, 2 1/2 Tbsp. flour, 1/2 c. cream, 1 tsp. salt, and more.

Yes, Eleanor'S Chicken Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eleanor'S Chicken Rice

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