Creamy chicken and rice together at last—serve this when you’re sick, on cold nights, or when you’re just looking for a solid meal.
4 tablespoons unsalted butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon black pepper
1 ½ cups skim milk
1 cup chicken broth
½ pound cooked chicken, chopped
¼ pound mushrooms, chopped
1 ½ cups cooked white rice
¼ cup chopped green bell pepper
¼ cup slivered almonds
2 tablespoons chopped Pimiento
¼ cup fresh parsley, for garnish
1) Preheat oven to 350°F.
2) Melt butter in a medium pot over medium heat. Add flour, salt, and pepper; cook, stirring constantly, until flour is golden, about 3 minutes. Add milk and broth; bring to a boil over high heat, stirring constantly. Simmer 1 minute, stirring.
3) Add remaining ingredients to pot; stir well to mix. Transfer to an ungreased 2-quart casserole dish. Bake 45 minutes, uncovered, until bubbly. Cool 5 minutes, garnish with parsley, and serve.