This morning I remembered that Sunni and my sister have asked me for this recipe a number of times and I have been too boneheaded to type it out for them. Sorry, y'all. I have no excuse. This recipe is from my co-worker, Nancy, who is very special to everyone in my family. Making recipes from people I love is preferable to cookbook recipes because it adds some joy to an activity I'm not really fond of nor good at. So here is Nancy's Chicken Cheddar Rice Bake.
Chicken Cheddar Rice Bake
Makes: 6 servings
1/4 cup of butter
1/4 cup of flour
3 chicken bullion cubes, crumbled
2 cups of milk
3 cups of cooked, cubed chicken
1/2 lb. of fresh mushrooms, sliced
4 cups of cooked rice (*The first time I made this, I boiled 4 cups of rice and ended up with about 8. Not what you want to do!)
1 cup of cheddar cheese, grated
Melt butter in 3 qt. saucepan. Blend in flour and chicken bullion cubes. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in buttered 8" square dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake at 350 for 30 minutes or until casserole is bubbly and hot.
If I want to speak Curt's love language, this is what I make. We used to have this all the time during our five months in England. It was too expensive to eat out so I cooked almost every night. Big shocker, I know. We had a tiny dorm-size fridge, so we probably went to the grocery store every other day at least just because we couldn't store very much food. And I even had to do all our dishes by hand. What can I say but that God gave me the grace? We both agree that this meal tasted better over there, but we can't quite put our finger on what was different. I think it was either the richness of the butter or the chicken bullion cubes, which were a different size. Also, most of the time I use rotisserie chicken for this casserole. It's probably not as good, but it's a better option for peeps who can never cook their chicken just right. Well, leave it to me to write a long post about a recipe.