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CHICKEN & RICE BAKE

by Kim Rozsa - 2005 Conference Cookbook

Ingredients:

cup

Reduced-Fat Margarine

cup

GF Flour Mix

tsp

Salt

⅛ tsp

Pepper

1 cup

Skim Milk

1 cup

Chicken Broth

2 cups

Cut-up Chicken or Turkey (about 10 oz.)

1 cup

Cooked White Rice or Wild

cup

Chopped Green Bell Peppers

cup

Slivered Almonds

2 Tbsp

Chopped Pimientos

4 oz can

Mushroom stems and pieces, drained

 

Parsley, if desired

Directions:

1.       Heat oven to 350 degrees.

2.       Heat margarine in 2 qt saucepan over medium heat.

3.       Stir in flour, sat and pepper.

4.       Cook and stir constantly, until bubbly. Remove from heat.

5.       Stir in milk and broth. Heat to boiling, stir constantly.

6.       Boil and stir one minute.

7.       Stir in remaining ingredients. Pour into greased 2 qt casserole or square 8 x 8 baking dish.

Bake uncovered 40-45 minutes or until bubbly. Garnish with parsley.

 

 

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The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
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