Chicken and Rice Casserole II

Chicken and Rice Casserole II Chicken casserole with a rich cheese sauce.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 50 mins

    TOTAL : 1 hr 20 mins

    SERVING : 8

    YIELD : 8 servings

  • In a large pot, boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock; bring to a boil, reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove pan from heat and stir in the cheese.

  • Stir the cooked chicken, rice, and mushrooms into the cheese sauce and season with salt and pepper. Pour mixture into a 1 1/2 quart casserole dish.

  • Bake in preheated oven until mixture is hot and bubbly and beginning to brown on top, about 30 minutes.

Per Serving: 767 calories; protein 53.3g; carbohydrates 17.3g; fat 52.7g; cholesterol 225.8mg; sodium 609.7mg. For speedier prep, use 2 to 4 cups chopped cooked chicken in the casserole, rather than cooking a whole chicken for this recipe.