Classic Scalloped Chicken

Mr. Food's website has one of the best concepts for recipes around, in my opinion.  However, this is one of those recipes that I would use only as a guide. 

For one thing, instant rice is a big no-no in our kitchen and I hate it with a passion. Whether you use it or not if you try this recipe is up to you . . . everyone has different tastes.  I've also discovered that fresh mushrooms always make a dish so much better.

You can make this versatile dish as semi-homemade as you have time for!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 4 tablespoons (1/2-stick) butter, melted and divided 
• 1 3/4 cups chicken broth 
• 1 (12-ounce) jar chicken gravy 
• 1 (4-1/2-ounce) jar sliced mushrooms, drained 
• 1 (2-ounce) jar diced pimientos, drained 
• 1 1/2 cups instant rice 
• 1/4 cup plain bread crumbs

Directions

Preheat oven to 400 degree F. Coat a 9" x 13" baking dish with cooking spray.
  

Season chicken with salt and pepper, and sauté in 2 tablespoons melted butter in a large skillet over medium-high heat for 8 to 10 minutes, or until golden.

Remove from heat and add chicken broth, chicken gravy, mushrooms, pimientos, and rice; mix well. Pour into prepared baking dish, cover with aluminum foil, and bake 30 minutes.

Remove from oven, uncover, and stir well. Sprinkle with bread crumbs and drizzle with remaining 2 tablespoons melted butter. Bake, uncovered, for 5 to 10 minutes, or until rice is tender and topping is golden. Serve immediately.




Source:  Mr. Food