Directions:
Melt 6 tablespoons of butter in a saucepan over medium heat. Blend in flour and thyme and cook 1 minute. Do not brown. Gradually stir in broth and milk, cooking and stirring until thickened and smooth. Stir in chicken and add salt and pepper; set aside. Grease a shallow baking dish. Spread rice in prepared baking dish; sprinkle with the peas/celery and pour creamed chicken over all. Dot with remaining 2 tablespoons of butter then sprinkle with bread crumbs and cheese. Bake chicken and rice recipe at 400° until hot and bubbly, about 40 minutes.
This tasty chicken and rice recipe serves 8.
Copyright © July 3, 2008