Lunch: Saucy Chicken Squares Recipe

Ingredients

2 cups soft bread crumbs
2 cups chicken broth
4 eggs, lightly beaten
1 celery rib, chopped
1 jar (4 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
3 cups cubed cooked chicken
1 cup cooked rice
1 cup sliced fresh mushrooms
1/3 cup butter, cubed
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk

Instructions

In a large bowl, combine bread crumbs, broth, eggs, celery, pimientos, onion, salt and poultry seasoning. Stir in the chicken and rice.
Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350 ° for 55-65 minutes or until bubbly and golden brown.
Meanwhile, in a large saucepan, saute mushrooms in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cut chicken casserole into squares. Serve with mushroom sauce.

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