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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a recipe from the 70s that came out of an old Good Housekeeping magazine or LHJ (I can't recall). It's simple and a good way to use up chicken (or turkey). The turmeric adds a nice flavor and color. Ingredients:
2 cups cooked rice |
1 egg |
1/3 cup butter, melted and divided |
1 teaspoon salt, divided |
1 teaspoon turmeric |
2 tablespoons flour |
1 cup milk |
2 cups diced cooked chicken |
2 large tomatoes, peeled and diced |
3 celery ribs, chopped |
1 large onion, chopped |
1 bell pepper, chopped |
3 tablespoons fine dry breadcrumbs |
Directions:
1. Mix rice, egg, 2 tablespoons butter, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the turmeric.
2. Press into 9 pie plate to form a shell and set aside.
3. In saucepan over medium heat, blend 2 tablespoons butter with the flour until bubbly.
4. Gradually stir in mlk until thickened and smooth.
5. Season with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
6. Stir in chicken, tomatoes, celery, onion, and green pepper.
7. Pour into rice shell.
8. Mix breadcrumbs with remaining butter and sprinkle over pie.
9. Bake in preheated 350 oven for 25 minutes or until hot and top is golden brown.
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