¼ cup green pepper
½ cup chopped onion
½ tsp celery salt
¼ tsp pepper
½ tsp salt
1 can mushrooms (7 oz.)
1 can cream of chicken soup
1 large can evaporated milk
3 tsp chopped pimiento
3 cups cooked chicken
½ cup sharp cheddar
¼ cup parmesan
2 cups cooked rice
Drain mushrooms, saving liquid. Melt butter in saucepan. Sauté onion and bell pepper, adding seasonings and mushroom liquid. Blend in soup and stir until smooth. Gradually add evaporated milk, stirring until smooth and thickened. In a large bowl, mix rice, mushrooms, pimiento, and chicken. Stir in sautéed vegetables. Pour into buttered casserole dish. Top with cheddar and parmesan. Bake in 350 oven for 30 minutes until lightly browned and bubbly. Serves 10
Notes from Eve's version:
My recipe did not have green peppers or onion, or soup. But there is no reason you can't include the onions and pepper. I sauteed fresh mushrooms with a small chopped shallot just because I had them (canned mushrooms are fine). Then I melted a stick of butter and mixed with flour until it formed a paste and let that get lightly brown. Then I added about 6 ounces of chicken broth and a pint of half and half to make a cream sauce. I seasoned it with salt, pepper, a few dashes of Worcestershire and soy sauce. Then added about 1/2 cup dry sherry, the chicken, pimento and toasted slivered almonds. Put that over rice in casserole dish and topped with shredded sharp cheddar.
You can add more half and half and more chicken broth while you are making the cream sauce depending on how much you think you will need. And I did add about two tablespoons of mayo too.
Of course, using the soup instead of making cream sauce will taste good too. I just made the sauce because that is what Mrs. Cobb used to do and I wanted to see if I could make it taste the same..
