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  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 25 min

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Ingredients

For 5 Servings

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Directions

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  • 1 Set oven to 400 degrees.
  • 2 Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
  • 3 Cook the rice according to package directions; set aside.
  • 4 In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
  • 5 Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
  • 6 Stir in Parmesan cheese, and cook for another 2-3 minutes.
  • 7 Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
  • 8 Spoon into a casserole dish.
  • 9 Sprinkle with more grated Parmesan cheese.
  • 10 Bake uncovered for about 25-30 minutes.
  • 11 Delicious!

Directions

View All Steps
1. Set oven to 400 degrees.
2. Butter a 2-quart casserole dish (use a large dish if you are doubling the recipe).
3. Cook the rice according to package directions; set aside.
4. In a skillet melt butter, add in onion, drained mushrooms and garlic, cook stirring until soft (about 5 minutes).
5. Stir in flour, salt, pepper, half and half cream and broth; cook stirring until thickened (about 5 minutes).
6. Stir in Parmesan cheese, and cook for another 2-3 minutes.
7. Add in cooked chicken, pimiento, parsley, nuts and the cooked rice; mix well with a wooden spoon to combine.
8. Spoon into a casserole dish.
9. Sprinkle with more grated Parmesan cheese.
10. Bake uncovered for about 25-30 minutes.
11. Delicious!
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