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Creamed Chicken and Rice Recipe
2 lbs seasoned cubed chicken
1 jar pimentos
1 can mushrooms
1 c chopped onions
1 c. Chopped green peppers
4 chopped garlic cloves
1 c milk
1 cup rice
10-15 green olives
4 tablespoons flour
4 pats of butter or olive oil
1 10 3/4 oz can chicken broth
1/2 c. Water
The night before or the morning of: chicken should be slightly frozen so that you can cut it into cubes. Season well with season salt, pepper, italian seasoning, and white wine. Let marinate overnight or all day. Sautee chicken cubes, green peppers, onions, and garlic in butter or olive oil until chicken is done. Drain any excess fluid off of chicken and reserve. Put in 4 pats of butter and stir until the chicken is completely coated.
When it looks very dry, add milk stirring slowly until it thickens. You might need more butter, milk and flour or use the reserved pan drippings, and add according to the consistency add pimentos, mushrooms and olives, turn the flame down to simmer and cook for an additional 15-20 minutes. Stir all the ingredients together in one large pot.
The consistency should be a little thicker than creamed soup. It should be about the consistency of creamed chipped beef.
While you are preparing the cooked chicken, cook 1 cup of rice. If you use long grain rice it should be 2 1/4 cups water to 1 cup of rice. Cook rice with 1 can chicken broth and water. Make sure the two come to 2 1/2 cups of liquid. Cook rice for about 25 minutes.
Please feel free to modify these recipes for any dietary needs or special diets.
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