Wednesday, September 1, 2010

Scalloped Chicken

I made this new recipe on Monday evening for supper, and everyone enjoyed it. Eli liked it as it was, but the rest of us thought it needed a little final doctoring. A sprinkle of Old Bay or seasoned salt on each individual portion did the trick, and they licked the pan clean!

Scalloped Chicken

3 tabl. butter
1 small onion, diced
3 tabl. flour
2 C. chicken broth
1 C. milk
Salt and pepper
1/4 tsp. garlic powder
4 C. cooked brown rice
3 C. cooked, shredded chicken
4 slices of lightly buttered multi-grain bread, cut into small cubes

Melt butter and saute onions for a few minutes over low heat in a medium saucepan. Stir in flour, blending well. Add chicken broth, milk, and spices. Cook, stirring constantly, until thickened over medium high heat.

Butter a 13x9" casserole dish. Spread half of the rice in the bottom; top with half of the chicken and then half of the sauce. Repeat layers; sprinkle with bread cubes. Bake at 350 for 25 minutes. Can sprinkle individual portions with Old Bay or seasoned salt, if desired.

1 comment:

Ruth said...

I make this recipe also, but with potaoes instead of rice. I so agree with you about Old Bay. It always gives chicken a wonderful flavor!