Drop sugar cookies are delicious and simple!
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 cups cooked rice
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ⅔ cups half-and-half
- 1 ½ cups chicken broth
- ¼ teaspoon rosemary
- 1 teaspoon salt
- 3 cups diced cooked chicken
- 1 (4 ounce) can sliced mushrooms, drained
- ⅓ cup chopped green bell pepper
- 1 (2 ounce) jar pimentos
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
- Spread the rice into the bottom of the prepared casserole dish.
- Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes; add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce; cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice; stir lightly.
- Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.
Nutrition Facts
| Calories | 264 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 8 g |
| Sodium | 437 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and tasty; used up so leftover rice and added frozen peas and carrots. Will definitely add to my rotation of casseroles. Scaled down for just my husband and self: we both loved it.
If I make it again I’d use less rice. Wasn’t creamy enough.
Maybe a good base recipe, but I thought there needed to be more sauce or less rice. With some modification I possibly would enjoy it better.
I have actually made this dish several times. I have not made it the exact same way yet … it is a good base dish. It is great for using up leftovers. The most recent version was turkey and sausage blended together … and it was very good as usual.
I added corn, carrots, & onion but omitted the pimento as I didn’t have any on hand. I made the white sauce with 2% milk as I didn’t have 1/2 & 1/2. None of these changes were the problem however, the casserole was just very bland. Since I used long grain & wild rice without the seasoning packet I corrected the blandness by adding the packet after mixing all & tasting it. I also added cheese to the top before cooking. It was better than the original recipe but it is unlikely I would make this again. This is the first recipe from this website that was disappointing.
Thought this was pretty good. A very nice subtle rosemary flavored cream sauce. I made it because I happen to have most of the ingredients and didn’t have to use cream of chicken soup! Changes: used orzo (because I didn’t have rice)…I thought the orzo was good with it. Used fresh mushrooms (didn’t have canned). Doubled the amount of green pepper and cut in strips. Added more rosemary (I’m sure fresh rosemary would be wonderful!). Was tempted to add onion, but, thought it might fight with the subtle rosemary flavor….so, left it out.
I’m am pretty sure I will make this again
I’ve been looking forever to find a comforting chicken casserole like my mom used to make in the 70’s & 80’s, but haven’t had much luck. This recipe comes close, with a few additions. I think this recipe as written makes a great solid base, but the flavor is too bland. I sub chicken stock for the chicken broth (a subtle difference, just my preference), and leave out the mushrooms (since my kids don’t like them), but leave everything else. Then I add the following: 1 diced onion, 1 cup chopped celery, cracked black pepper (to taste), and 1 cup slivered (not sliced) almonds. I add all of that to the sauce when adding the cooked chicken, green pepper, and pimientos. Mix well & cook til the chicken is heated through. After incorporating the rice, I also add 2 cups shredded sharp cheddar cheese and mix well. Very thick and spreads easily into a buttered, 2 1/2 qt. casserole dish. This is a favorite at our house and provides plenty of leftovers.
My 5 children ages 5-16 loved it (and one hard to please hubby too)! I am grateful for a recipe that does not contain mystery ingredient cream of soups! I added sauteed onion to the mixture, but didn’t alter the recipe outside of that addition. Definitely a keeper.
Pretty good! Didn’t alter the recipe much, except for adding sauteed onion instead of bell pepper, but overall great dish.
Fantastic!!! It didn’t have a can of cream of some kind of soup in it! Easily adaptable with what you might have on hand. I didn’t have half and half so I used a combination of milk and heavy cream. I also substituted about half a cup of the water with white wine. Mmmmmm
Fun recipe to make, and economical, too. The only ingredient I didn’t have on hand was the half & half. Great casserole dish, very comfort-foody and rustic. The only change I made was to use a rosemary/garlic spice blend and to add onion powder, plus I grated about 1/2 cup of Monterey Jack cheese that I melted into the sauce, and I garnished it with dry parsley. I’ll make this again.
This was a nice change from the mundane recipes in my head. I deviated from the recipe a bit. I sautéed the vegetables and spices with the chicken I also added minced onion and garlic with the chicken. Further, I added a can of corn and tossed in shredded asiago cheese after all the ingredients are tossed together. Hint: my kids won’t eat things that have mushrooms or peppers so I conveniently put them in my mini chopper and mince them so they don’t know it’s there. Remarkably, they loved this recipe!
Thank you for a fast, easy, delicious recipe! Made exactly as written and everyone loved it. Great way to use up leftover chicken.
Was wonder full, substituted mushrooms with sweet peas. Could this be made ahead and frozen ?
Excellent recipe