Chicken and Rice Casserole II

Name: Chicken and Rice Casserole II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 79 milliliters butter; 128 grams sliced mushrooms; 2 stalks celery; 237 milliliters chicken stock; 237 milliliters cooked white rice; 8 Tbsps all-purpose flour; 473 milliliters milk; 1 onion, quartered; 8 servings salt and pepper to taste; 473 milliliters shredded Cheddar cheese; 2 kilograms whole chicken

Chicken and Rice Casserole II might be just the main course you are searching for. This recipe makes 8 servings with 528 calories, 32g of protein, and 36g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of cheddar cheese, butter, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a large pot boil the chicken with the onion, celery and bay leaves until done.

Ingredients you will need

Bay Leaves

Whole Chicken

Celery

Onion

Equipment you will use

Pot

Let chicken cool until you can handle it.

Ingredients you will need

Whole Chicken

Remove chicken meat from the bones and cut into small pieces.

Ingredients you will need

Chicken Meat

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

In a saucepan over medium heat melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock and cook mixture until thick. Stir in the cheese.

Ingredients you will need

Chicken Stock