Georgia Chicken and Brown Rice Casserole

Name: Georgia Chicken and Brown Rice Casserole
Cook time: 1 h
Total time: 1 h
Yield: 12 serving(s)
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

Submitted by Brookelynne26

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Ready In:: 1hr
Ingredients:: 16
Serves:: 12

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

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.
Meanwhile, preheat oven to 350°F Grease a 3 1/2 quart casserole dish and set aside.
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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RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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