Chicken/rice/mushroom Casserole Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
-Waldine Van Geffen VGHC42A,
1/2 tsp: Black pepper,
6 tbsp: Butter,
1 tsp: Thyme,
2 tbsp: Oil,
1 tsp: Basil,
2 medium: Onions, chopped
1 tbsp: Worcestershire sauce,
1: Bell pepper, chopped
1/2 tsp: Tabasco,
1/2 cup: Green onions, minced
1 cup: Sour cream,
1/2 lbs: Fresh mushrooms, sliced
2 cup: Chicken broth,
1/2 cup: Celery, chopped
3 cup: Chicken, cooked; diced
2 tbsp: Parsley, minced
3 cup: Rice, cooked
2 centiliter: Garlic, minced
1/2 cup: Almonds, toasted
1/2 tsp: Salt,
Directions:
Heat the butter and oil in a large, heavy skillet and over medium
heat, saute the veggies for 10 minutes, stirring frequently. Add the
parsley and garlic and simmer for 5 minutes while addint the salt,
pepper, thyme, basil, Worcestershire and Tabasco. Now stir in the
sour cream, mix in well and slowly stir in the broth. Bring to a
simmer and fold in the chicken and the rice. Preheat the oven to
375~. Pour the chicken and rice mixture into a 2-1/2-quart casserole,
sprinkle the almonds over the top and in the lower part of the oven,
bake for a half hour and serve. Source: Leon Soniat (wrv) Submitted
By BILL SPALDING On 04-26-95
Source from luhu.jp
heat, saute the veggies for 10 minutes, stirring frequently. Add the
parsley and garlic and simmer for 5 minutes while addint the salt,
pepper, thyme, basil, Worcestershire and Tabasco. Now stir in the
sour cream, mix in well and slowly stir in the broth. Bring to a
simmer and fold in the chicken and the rice. Preheat the oven to
375~. Pour the chicken and rice mixture into a 2-1/2-quart casserole,
sprinkle the almonds over the top and in the lower part of the oven,
bake for a half hour and serve. Source: Leon Soniat (wrv) Submitted
By BILL SPALDING On 04-26-95
Source from luhu.jp