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CREAMED CHICKEN OVER
CONFETTI RICE SQUARES

by Barbara Nichols (Farm & Dairy) - 2004 Conference Cookbook

Ingredients:

3 cups

Cooked Rice – Brown or White (not instant)

1 cup

Shredded Swiss Cheese

˝ cup

Chopped Parsley

cup

Chopped Onion

cup

Chopped Pimento

3

Eggs – beaten (can use 1 egg and ˝ cup egg beaters)

1 ˝ cups

Milk (can use skim)

2 Tbl.

Margarine (can use Smart Balance-no trans fat)

3 Tbl.

Flour (Sweet Rice Flour works.)

2 cups

Milk

3 cups

Cubed Cook Chicken (Boneless, Skinless Breasts)

 

Paprika

1 cube

Chicken Bouillon

Directions:

1.       Combine 1st 7 ingredients; spoon into a buttered 8” baking dish.

2.       Bake 325 degrees for 1 hour or until a knife inserted in center comes out clean.

3.       Melt margarine in a heavy saucepan over low heat.

4.       Add flour stir until smooth. Cook 1 minute, stirring constantly.

5.       Gradually add milk and bouillon. The original recipe didn’t call for bouillon but I thought the gravy sounded very bland.

6.       Cook over medium heat. Stir until thickened and bubbly.

7.       Stir in chicken.

8.       Cut rice into 4 inch squares. Spoon cream chicken over rice squares. Sprinkle with paprika.

9.       Make 4 servings.

Tip:  When I make it again I am going to make a little more of the gravy and chicken, although you really don’t need too much of the gravy on top

 

 

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