Chicken and Rice Cassarole
Makes: 8 servings
Prep Time: 30 mins
Cook Time: 1 hr
Ingredients
1/4 cup cornstarch
3 Cups beef bouillon
1/4 cup butter or margarine
1 teaspoon dried instant onion
1 teaspoon salt
1/4 teaspoon pepper
3 Cups plain almond milk
1 lb chicken tenders, uncooked
1 1/2 cups rice, uncooked not instant
Notes / Directions
In a large saucepan, whisk broth and cornstarch till will blended.
Add butter, onion, salt and pepper.
Heat to a boil, stirring frequently. Stir in milk.
Put rice in bottom of a 9x13x2 inch baking dish.
Add chicken.
Pour sauce on top of chicken and rice.
Cover with foil. Bake at 350 F 45 minutes.
Remove foil. Bake 15 minutes more.
Sprinkle with paprika for added color, if desired.
Makes: 8 servings
Prep Time: 30 mins
Cook Time: 1 hr
Ingredients
1/4 cup cornstarch
3 Cups beef bouillon
1/4 cup butter or margarine
1 teaspoon dried instant onion
1 teaspoon salt
1/4 teaspoon pepper
3 Cups plain almond milk
1 lb chicken tenders, uncooked
1 1/2 cups rice, uncooked not instant
Notes / Directions
In a large saucepan, whisk broth and cornstarch till will blended.
Add butter, onion, salt and pepper.
Heat to a boil, stirring frequently. Stir in milk.
Put rice in bottom of a 9x13x2 inch baking dish.
Add chicken.
Pour sauce on top of chicken and rice.
Cover with foil. Bake at 350 F 45 minutes.
Remove foil. Bake 15 minutes more.
Sprinkle with paprika for added color, if desired.
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