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Chicken Risotto

Ingredients

  • 1 c uncooked rice
  • 1 c sliced celery
  • 1 pkg 10 oz frozen green peas
  • 2 c water
  • 2 tsp butter
  • 1 c diced cooked chicken
  • 2 T flour
  • 2 tsp salt
  • 1/8 tsp pepper
  • 1 small can evaporated milk (2/3 c)
  • 1-1/3 c water (for sauce)
  • 4 slices American cheese
  • paprika
  1. Combine rice, celery, peas, 2 c water & 1 tsp salt in pan; heat to bubbling; cover; simmer 12 minutes or until water is absorbed & rice is tender
  2. Melt butter in small pan; sauté chicken 1 minute
  3. Stir in flour, pepper, & remaining 1 tsp salt; cook, stirring constantly, just until bubbly
  4. Stir in milk & 1-1/3 c water; continue cooking & stirring until sauce thickens, boil one minute
  5. Pour sauce over rice mixture & toss to combine
  6. Spoon into buttered shallow 8 cup baking dish
  7. Cut cheese into strips & place in single layer over chicken mixture
  8. Bake 400° for 15 mins. or until cheese melts
  9. Sprinkle lightly with paprika

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