I had leftover chicken from a dish I made last week. That dish took some time to cook, so it was nice to have a quick dish with the leftovers.
I cooked the rice with a little salt and butter. This makes the rice a little creamier, which was great. It stuck together nicely.
The sauce is a variation of a traditional white sauce. Using the milk and the stock makes the sauce very rich and flavorful.
I used a jarred pimiento. You could also use a red bell pepper and get the same result. Pimiento to me is a little sweeter than a standard bell pepper. Using the pimiento from the jar gives you a softer pepper. If you used fresh it would add a little crunch.
You definitely get the crunch from the almonds. I slivered the almonds, but I think thinly sliced almonds would work nicely too. I do think you need to cut the nuts somehow. Using whole almonds would be too much crunch for me.
The dish was very easy to put together. I assembled the casserole earlier in the day as I had some appointments. At dinner time I just popped it in the oven. This was a great time saver.
The dish was delicious and I think we will definitely be making it again!
SCALLOPED CHICKEN SUPREME
1 1/2 Cups Cooked Rice
2 Cups Chicken Broth
3 Tablespoons Butter
6 Tablespoons Flour
1 1/2 Cups Milk
1 1/2 Teaspoons Salt
1/4 Teaspoon Pepper
2 Cups Diced Cooked Chicken
1 Pimiento, Cut Fine
1 Cup Cooked, Sliced Mushrooms
1/2 Cup Blanched Almonds
Buttered Crumbs
Paprika
Add 1/2 cup chicken broth the the rice and mix. Melt butter, stir in flour, and blend. Add chicken broth with milk, stirring constantly, and cook until mixture thickens. Add salt and pepper. Butter a large casserole and place a layer of rice on the bottom. Top with a layer of chicken, then cover with gravy. Sprinkle with pimiento and mushrooms, then almonds. Repeat until all ingredients have been used. Sprinkle top with buttered crumbs and paprika. Bake in a 350 degree oven for 30 minutes.
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