Ingredients
- 1 ½ cups Chicken Broth
- 1 ½ cups Milk
- 1 Medium Onion, stuck with cloves
- 1 c Butter
- 6 tbsp. Flour
- 2 c Sliced Mushrooms
- ½ cup Minced Green Bell Pepper
- ½ cup Diced Pimiento
- 2 tsp. Salt
- ½ Teaspoon Pepper
- 1 c Parmesan Cheese
- 2 Large Egg Yolks, beaten
- 4 c Cooked Chicken
- 2 ⅔ cups Rice
Instructions
- Combine broth, milk and onion. Simmer 5 minutes. Remove onion and keep liquid hot.
- Melt 6 tblsp butter and stir in flour. Cook 2 minutes. Add hot liquid and cook until smooth and thickened. Remove from heat.
- Heat 8 tblsp butter and cook mushrooms and green pepper until cooked. Stir into sauce.
- Add chicken, pimiento, salt and pepper. Remove from heat.
- Cook rice until barely tender. Drain thoroughly.
- Melt 1/2 cup butter and combine with rice, half cup Parmesan cheese and egg yolks. Mix well.
- Put 2/3 mixture into 3 quart greased casserole. Press against bottom and sides leaving a well in the middle. Put chicken filling in middle. Spoon remaining rice over top of casserole and completely seal chicken. Sprinkle 1/2 cup Parmesan cheese on top.
- Bake 1 hour at 350 degrees until golden.
