Escalloped Chicken, Georgia-Style

Oxmoor House
6 servings


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2 cups sliced fresh mushrooms
1 tablespoon finely chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup milk
2 cups cubed cooked chicken
2 cups cooked rice
1/4 cup plus 2 tablespoons sliced almonds
2 tablespoons chopped pimiento
1/2 teaspoon salt
1/4 teaspoon pepper
4 slices bread, toasted and crumbled
1/4 cup plus 2 tablespoons butter or margarine, melted
1/2 teaspoon paprika


Sauté mushrooms and onion in butter in a large skillet until tender. Stir in flour. Gradually add broth and milk, stirring until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat. Stir in chicken, rice, almonds, pimiento, salt, and pepper. Spoon into a lightly greased 2-quart casserole. Top with breadcrumbs. Pour butter over crumbs, and sprinkle with paprika. Bake at 350° for 20 minutes or until lightly browned.

Created date

February 2010