#188 – Chicken-Cheddar Rice Bake & Caramel Apple Salad

hosted by Laverne Diede & Rhonda Fitterer

Chicken-Cheddar Rice Bake

  • 1/4 cup butter
  • 1/4 cup flour
  • 3 chicken bouillon cubes, crumbled
  • 2 cups milk
  • 3 cups cooked chicken, cubed
  • 1/4 lb. fresh mushrooms, sliced or 1 can bits & pieces
  • 4 cups cold cooked rice
  • 1 cup sharp Cheddar cheese, shredded

Preheat oven to 350 degrees. Melt butter in 3 quart saucepan. Blend in flour and bouillon 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. Arrange rice in a greased 8” square glass baking dish. Spoon chicken mixture over rice. Sprinkle with cheese. Bake for 20-30 minutes until cheese is melted and bubbly.

Caramel Apple Salad

  • 1 Tbsp. flour
  • 1/2 cup sugar
  • 8 oz. Cool Whip
  • 1 cup chopped salted peanuts
  • 4 apples
  • 8 oz. can crushed pineapple
  • 1 egg, beaten
  • 2 Tbsp. apple cider vinegar

Put flour, sugar, egg, vinegar and juice from pineapple together in a medium saucepan. Cook on medium heat until thick; cool. Peel and cut apples. Pour cooled mixture over apples; mix well, add pineapples. Fold in Cool Whip and peanuts. Keep chilled.


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