Chicken-Cheddar Rice Bake & Caramel Apple Salad

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.

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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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Laverne Diede
Rhonda Fitterer

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