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Scalloped Chicken

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  • Scalloped Chicken

    I made this last night and it sold out! It was a simple recipe that I got in a recipe swap.

    This scalloped chicken casserole is made with cooked chicken, mushrooms, almonds, and chicken broth.
    3 tablespoons butter
    3 tablespoons flour
    2 cups chicken broth
    1 cup milk
    salt and pepper
    3 cups cooked rice
    3 cups cooked diced chicken
    2 cups sliced sauteed mushrooms
    1/2 cup slivered almonds
    1 jar (4 ounces) chopped pimiento, drained
    buttered bread crumbs
    Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento.

    Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350° for 45 minutes.

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