Tuesday, February 4, 2014

Eleanor's Chicken and Rice

This is what it looks like before placing it in the oven.  I got this recipe from "Talk about Good" by Le Livre de la Cruisine de Lafayette. That is the Junior league of Lafayette.

Printable Version
2 1/2 tablespoons butter
2 1/2 tablespoons flour
1/2 cup cream
1 teaspoon salt
2 cup cubed, cooked chicken
1/4 cup butter
1/2 cup sliced mushrooms
1 3/4 cup chicken stock
3 cups hot cooked rice
1 jar pimento, diced
1/2 cup blanched split almonds
Cook mushrooms lightly in 2 1/2 tablespoons butter. Stir in flour; add chicken stock. Cook and stir constantly over low heat until thickened. Add cream and salt. Mix rice with pimento in a buttered 1 1/2 quart casserole. Add chicken and cover with sauce. With a fork, lift chicken and rice lightly so sauce will run down. Brown almonds lightly in 1/4 cup butter; drain; sprinkle almonds over top of casserole. Bake in 375 degree oven 20-30 minutes.

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