Brennan's Chicken & Rice

  • 8 tablespoons butter, divided
  • 6 tablespoons flour
  • 2 teaspoon dried leaf thyme or tarragon
  • 2 cup chicken broth
  • 2 cup milk
  • 4 cups diced cooked chicken
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cooked rice
  • 2 cup frozen peas, thawed and or 1 cup chopped celery
  • 2 tablespoons fine dry bread crumbs
  • 2 tablespoon Parmesan cheese, grated (optional)


Melt 6 tablespoons of butter in a saucepan over medium heat. Blend in flour and thyme and cook 1 minute. Do not brown. Gradually stir in broth and milk, cooking and stirring until thickened and smooth. Stir in chicken and add salt and pepper; set aside. Grease a shallow baking dish. Spread rice in prepared baking dish; sprinkle with the peas/celery and pour creamed chicken over all. Dot with remaining 2 tablespoons of butter then sprinkle with bread crumbs and cheese. Bake chicken and rice recipe at 400° until hot and bubbly, about 40 minutes.

This tasty chicken and rice recipe serves 8.



Copyright © July 3, 2008