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CREAMED CHICKEN OVER
CONFETTI RICE SQUARES

by Barbara Nichols (Farm & Dairy) - 2004 Conference Cookbook

Ingredients:

3 cups	Cooked Rice – Brown or White (not instant)
1 cup	Shredded Swiss Cheese
½ cup	Chopped Parsley
⅓ cup	Chopped Onion
⅓ cup	Chopped Pimento
3	Eggs – beaten (can use 1 egg and ½ cup egg beaters)
1 ½ cups	Milk (can use skim)
2 Tbl.	Margarine (can use Smart Balance-no trans fat)
3 Tbl.	Flour (Sweet Rice Flour works.)
2 cups	Milk
3 cups	Cubed Cook Chicken (Boneless, Skinless Breasts)
	Paprika
1 cube	Chicken Bouillon

Directions:

1. Combine 1^st 7 ingredients; spoon into a buttered 8” baking dish.

2. Bake 325 degrees for 1 hour or until a knife inserted in center comes out clean.

3. Melt margarine in a heavy saucepan over low heat.

4. Add flour stir until smooth. Cook 1 minute, stirring constantly.

5. Gradually add milk and bouillon. The original recipe didn’t call for bouillon but I thought the gravy sounded very bland.

6. Cook over medium heat. Stir until thickened and bubbly.

7. Stir in chicken.

8. Cut rice into 4 inch squares. Spoon cream chicken over rice squares. Sprinkle with paprika.

9. Make 4 servings.

Tip: When I make it again I am going to make a little more of the gravy and chicken, although you really don’t need too much of the gravy on top