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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it. *Added note: I think the kind of rice you use affects this recipe quite a bit. A sticky rice will absorb a lot of liquid, while a converted rice will not. I'm not sure, but I think you could adjust the liquid accordingly. I always use a more sticky rice. Ingredients:
2 cups diced cooked chicken |
1 cup cooked rice |
2 cups chicken broth |
1/4 cup butter |
1 cup flour |
2 teaspoons baking powder |
1 teaspoon salt |
1 tablespoon sugar |
1 cup milk |
Directions:
1. Mix chicken, rice and broth and set aside.
2. Melt butter and pour into a 1 1/2 quart round casserole dish.
3. Mix flour, baking powder, salt, sugar and milk and pour into casserole dish with butter.
4. Spoon chicken/rice mixture into center.
5. Bake at 350°F for about 30 minutes.
6. Let stand 5 minutes before eating.
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