Combine 1st 7 ingredients; spoon into a buttered
8” baking dish.
325 degrees for 1 hour or until a knife inserted in center
comes out clean.
margarine in a heavy saucepan over low heat.
flour stir until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and bouillon. The original recipe didn’t
call for bouillon but I thought the gravy sounded very
over medium heat. Stir until thickened and bubbly.
rice into 4 inch squares. Spoon cream chicken over rice
squares. Sprinkle with paprika.
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