Georgia Chicken and Brown Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Ingredients:
5 cups water |
2 teaspoons salt |
2 cups brown rice |
1/2 cup butter |
1 large onion, chopped |
2 celery ribs, chopped |
1 lb fresh mushrooms, chopped |
1/2 cup all-purpose flour |
2 cups chicken broth |
2 cups half-and-half |
6 cups cubed cooked chicken |
1 cup slivered almonds |
4 ounces pimientos, drained and chopped |
1/2 teaspoon dries tarragon, crumbled |
salt and pepper |
2 tablespoons dry sherry |
Directions:
1. In a large saucepan, bring water and salt to a brisk boil, add rice, and stir. Cover pan and reduce heat to a simmer, cook until all the water has been absorbed and the rice is tender, about 40-45 minutes. Fluff with fork and keep warm.
2. Meanwhile, preheat oven to 350°F Grease a 3 1/2 quart casserole dish and set aside.
3. In a large skillet, melt butter over moderate heat, add onion, celery, and mushrooms. Cook, stirring, for 5 minutes. Sprinkle in flour and cook, stiring, 3 minutes longer. Add broth and half and half and stir steadily until till mixture thickens, about 10 minutes. Pour mixture into prepared dish, add rice, chicken, almonds, pimentos, tarragon, sherry, and season with salt and pepper. Tir until blended and bake till bubbly, about 30 minutes.
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