Home cooks have depended on casseroles since baking pans had been invented. Casseroles most often come with all foods groups and thereby provide balanced nutrition along with great taste. They are usually easy to make as smartly because the parts all transfer in one pan that is slipped into the oven to bake. You would in all probability even be capable of put your feet up while it is cooking.
The following recipe for a chicken and rice casserole uses fundamental and readily available parts which can be all affordable. Try not to skip together with the slivered almonds to the recipe. They add richness and nutrition, and almonds naturally reward chicken style in reality neatly.
1/Four cup butter
0.33 cup all function flour
3/Four teaspoon salt
Dash of pepper
1-1/2 cups milk
1 cup chicken broth (from a can is fine)
2 cups cut-up cooked chicken
1-1/2 cups cooked rice (white, brown, or wild)
1 chopped green bell pepper
1/Four cup slivered almonds
2 Tablespoons chopped pimiento
1 4-ounce can mushrooms or 1 cup chopped recent mushrooms
In a 2-quart saucepan melt the easier and then stir throughout the flour, salt, and pepper. With the heat set on medium, stir the parts ceaselessly until the butter and flour is thick and bubbly and then remove from heat. Stir or whisk throughout the milk and chicken broth and return to heat. While nevertheless stirring, elevate the milk mixture to a boil and keep it bubbling for an additional minute.
You can remove the sauce from the heat now and stir in all other parts. Pour the sauce, chicken, and rice into a large rectangular baking dish. For a crustier end result sprinkle some bread crumbs and/or grated cheese on highest of the casserole and then bake for 40 or 45 minutes until the whole lot is bubbly.
Article Source Link by the use of Tracy Falbe