Tasty Tuesday: Scalloped Chicken and Rice

Rice is such a great inexpensive food. And mixed with chicken, cheese and crispy bread in this dish, it’s a true winner! If you keep cooked chicken in your freezer, this dish is also quick to throw together. And it’s one of those comfort food sort of things—it just hits the spot on a cold winter evening.

Scalloped Chicken and Rice
1 c. uncooked rice (I use brown)
2 chicken bouillon cubes
3 Tbsp. butter
1 Tbsp. chopped onion
3 Tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. marjoram*
2 c. milk
1 1/2 c. shredded cheese (opt.)
2 to 4 Tbsp. pimento (opt.)
2 c. cooked chicken
3 slices bread, cubed

Cook rice according to instructions, adding chicken bouillon. Saute onion in butter; add flour, salt, pepper, and marjoram. Remove from heat; slowly stir in milk. Return to heat and cook until mixture thickens, stirring constantly. Bring to boil, and cook for 2 minutes. Add cheese, stir until smooth. Add chicken and rice. Put in a 1 1/2 qt. greased casserole dish. Top with bread cubes and bake at 375 degrees for 20 minutes.

* Can use basil instead. The first couple of times I made this I didn’t have marjoram and used basil instead. It has a bit of a stronger flavor than marjoram but I think we almost like it better that way.

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt my Tummy Tuesday, and 33 Shades of Green’s Tasty Tuesday, Weiner Tales’ Tuesday’s at the Table.

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