Chicken Rice Recipe

By Diana Rattray

This chicken rice recipe is baked in the oven.

Cook Time: 40 minutes

Total Time: 40 minutes

Ingredients:

• 1 cup long-grain rice, uncooked
• 1 cup sliced celery
• 1 (10oz) package frozen peas, about 1 1/2 cups
• 2 cups water
• 2 teaspoons salt
• 2 tablespoons butter
• 1 to 1 1/2 cups cooked diced chicken
• 2 tablespoons flour
• 1/8 teaspoon pepper
• 2/3 cup evaporated milk
• 1 cup shredded mild Cheddar or American cheese

Preparation:

In a medium saucepan, combine rice, celery, water and 1 teaspoon salt. Heat to boiling. Cover
and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes, or until
rice is tender and water is absorbed.

Melt butter in a medium saucepan or skillet. Saute chicken for about 1 minute; stir in flour,
pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly, just until
bubbling. Stir in milk and 1 1/3 cups water. Continue cooking and stirring until sauce
thickens and gently boils for about 1 minute. Pour sauce over the chicken rice mixture;
transfer to shallow buttered 2-quart baking dish. Sprinkle with cheese; bake chicken rice
recipe at 375° for 20 minutes.
Chicken rice bake serves 4.