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 Quick And Creamy Chicken Casserole | Status Approved | | Name |  Quick And Creamy Chicken Casserole | | Category | American, Casseroles & Entrees, Poultry, Quick meals | | Serves/Yields | About 6 servings | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | 30 minutes | | Introduction | | This casserole goes together in a snap because it starts with your Sunday dinner* and a few items from the pantry and freezer. When putting away the leftovers, dice up the chicken to elimante that step when preparing the casserole.
* See the forum in menu Ideas One dinner, two meals | | Ingredients | | 2 1/2 cups leftover bechamel_sauce
1/2 cup chicken_stock or broth
4 to 5 cups diced, cooked chicken
2 cups frozen chopped spinach
1 cup diced frozen onion
1 1/2 cups grated cheese ( mozzarella , cheddar , fontina or monterey_jack , or a mixture of all )
2 tsps onion_powder
1/2 cup minced flat_leaf_parsley
Salt and pepper to taste
1 small jar diced pimentoes with juice
1/2 cup grated parmesan cheese
2 1/2 cups leftover cooked lemon rice
11/2 cups crushed garlic and herb croutons | | Directions | | Step: 1 | In a large bowl, combine bechemel, chicken stock,spinach, onions,grated cheese,onion powder, parsley, pimentoes,1/4 cup parmesan cheese. Mix well and adjust salt and pepper to taste. | | Step: 2 | Add chicken and rice, mix well. Pour mixture into a buttered casserole dish.
Smooth out slightly and sprinkle with crushed croutons and sprinkle with the remaining parmesan cheese. Bake at 350 for 30 minutes
or until hot and bubbly. |
Time submitted: Monday, December 18. 2006 at 20:00:41 Contributed By: Kate
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