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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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When I serve a meal that's considered good by all eight members of my family, I call that recipe a winner. These chicken squares with mushroom sauce passed the test.Irene Burkholder, Leola, Pennsylvania Ingredients:
2 cups soft bread crumbs |
2 cups chicken broth |
4 eggs, lightly beaten |
1 celery rib, chopped |
1 jar (4 ounces) diced pimientos, drained |
2 tablespoons finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon poultry seasoning |
3 cups cubed cooked chicken |
1 cup cooked rice |
1 cup sliced fresh mushrooms |
1/3 cup butter, cubed |
3 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups 2% milk |
Directions:
1. In a large bowl, combine bread crumbs, broth, eggs, celery, pimientos, onion, salt and poultry seasoning. Stir in the chicken and rice.
2. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 55-65 minutes or until bubbly and golden brown.
3. Meanwhile, in a large saucepan, saute mushrooms in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cut chicken casserole into squares. Serve with mushroom sauce. Yield: 6-8 servings.
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