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Ingredients

3 cups cooked rice ¼ cup butter ¼ cup all-purpose flour 1 ⅔ cups half-and-half 1 ½ cups chicken broth ¼ teaspoon rosemary 1 teaspoon salt 3 cups diced cooked chicken 1 (4 ounce) can sliced mushrooms, drained ⅓ cup chopped green bell pepper 1 (2 ounce) jar pimentos

Nutrition Info

263.5 calories carbohydrate: 23.2 g cholesterol: 56 mg fat: 13.8 g fiber: 0.9 g protein: 11.3 g saturatedFat: 7.9 g servingSize: - sodium: 436.6 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart casserole dish.
Spread the rice into the bottom of the prepared casserole dish.
Melt butter in a saucepan over medium heat. Cook and stir flour in melted butter until frothy, 2 to 3 minutes, add half-and-half, chicken broth, rosemary, and salt to the saucepan. Stirring continually, cook the broth mixture until slightly thickened, about 5 minutes. Stir cooked chicken, mushrooms, bell pepper, and pimentos into the sauce, cook until the chicken is hot, 2 to 3 minutes. Pour the chicken mixture over the rice, stir lightly.
Bake in preheated oven until heated through and the rice is very tender, about 30 minutes.

8 servings

My mother-in-law made this, and I loved it! Was a favorite to take to gatherings.