This recipe was mentioned in Reformed Dreamer–prepared by Melinda’s mom and in Book One in the Inspiration in Misty Valley series–prepared by Sophie and Mia for Wapiti Ranch’s guests.
8 servings Preheat the oven to 400ºF. Grease a 13 x 9-inch baking dish.
Ingredients:
- 6 tablespoons (3/4 stick) butter
- 2 8 ounce cans of sliced and drained mushrooms
- 1 cup of thawed and drained frozen peas or thawed and drained carrot cubes (I like peas.)
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups whole milk or half-and-half
- 4 cups of chopped or shredded de-boned and skinned rotisserie chicken (You may have to buy two and prepare a chicken salad with the leftover chicken.)
- 3 cups of cooked white rice (Remember to do the math, so you don’t end up with too much rice. I prefer to use the packages of microwavable rice.)
Instructions:
- Melt butter in large saucepan over medium heat.
- Slowly add flour until well blended.
- Slowly whisk in chicken broth and milk or half-and-half.
- Bring to a boil, reduce heat, and cook until sauce is thickened and smooth–about 5 minutes. Remove from heat.
- Mix in the mushrooms, peas or carrots, chicken, and rice.
- Pour mixture into the prepared baking dish.
- Bake until the sauce is bubbling–25 to 35 minutes.
