Cook Time: 40 minutes
Ingredients:
- 1 cup long-grain rice, uncooked
- 1 cup sliced celery
- 1 (10oz) package frozen peas, about 1 1/2 cups
- 2 cups water
- 2 teaspoons salt
- 2 tablespoons butter
- 1 to 1 1/2 cups cooked diced chicken
- 2 tablespoons flour
- 1/8 teaspoon pepper
- 2/3 cup evaporated milk
- 1 cup shredded mild Cheddar or American cheese
Preparation:
In a medium saucepan, combine rice, celery, water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes, or until rice is tender and water is absorbed.
Melt butter in a medium saucepan or skillet. Saute chicken for about 1 minute; stir in flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly, just until bubbling. Stir in milk and 1 1/3 cups water. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute.
Pour sauce over the chicken rice mixture; transfer to shallow buttered 2-quart baking dish. Sprinkle with cheese; bake chicken rice recipe at 375° for 20 minutes.
Chicken rice bake serves 4.
More Chicken Rice Recipes
Chicken and Rice with Saffron
Chicken Supreme with Rice
Chicken and Rice Bake with Cheese
Chicken Rice Casserole I
Chicken Rice Casserole II
Chicken Rice Casserole III
Chicken Rice Casserole IV
Chicken Rice Casserole
Launa's Chicken and Rice Recipe
Chicken and Yellow Rice
Slow Cooker Chicken and Wild Rice
Paige's Chicken and Rice
Chicken and Rice with Zucchini
Baked Chicken and Rice
One Dish Chicken and Rice Bake
Colleen's Chicken and Rice Bake
Chicken and Rice Index
Chicken Casseroles
Chicken Pies
Baked Chicken
Chicken Breast Recipes
Chicken Recipes
Chicken and Dumplings
Chicken Spaghetti
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
