Ingredients Jump to Instructions ↓

  1. 6 c. cooked chicken thighs (I steam them) cooked til tender. Picked through.

  2. 8 c. of your favorite rice

  3. Bechamel sauce:Recipe to follow (you need milk , butter , flour , chicken broth )

  4. 1 lb. sharp cheddar cheese

  5. 1/2 c. pimento or roasted red pepper

  6. 2 tbs. fresh or dried parsley

  7. sea salt , fresh ground pepper

  8. Optional: frozen peas , cayenne pepper in the bechamel sauce, red pepper flakes to taste

Instructions Jump to Ingredients ↑

  1. Make the bechamel sauce:

  2. Bechamel sauce, a basic white sauce important in creating many sauces for macaroni dishes and vegetables.

  3. c. butter 4 tbsp. flour, milk, 1/4 tsp. salt, Dash of cayenne pepper This is approximate; use your head Melt the butter in a large sauce pan, add the flour and seasonings. Stir with a wire whisk and bring to a fast boil, stirring constantly to make it smooth. Cook for 2 minutes. Add a little milk at a time but keep it to a dense texture. Add chicken broth to make a satiny sauce stirring vigorously with the wire whisk. Beat until the sauce is thick and creamy.

  4. Now add the cheese and melt completely stirring constantly Makes about 4-5 cups Combine everything in a large mixing bowl, pour into a very large casserole dish that has been buttered. Bake at 350 degrees COVERED with foil or whatever for 30 minutes. Remove cover; cook 10-15 minutes.


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