Chicken-Rice Casserole - cooking recipe

Ingredients

3 to 3 1/2 lb. fryer
1 tsp. dried thyme leaves
1 Tbsp. chicken bouillon
1/4 c. butter or margarine
1 large can evaporated milk
2 to 3 c. cooked rice, cooked in chicken broth
1/4 c. flour
1 bay leaf
1 tsp. salt
1 c. chicken broth
1 1/2 tsp. salt
1 large jar diced pimientos
1 large jar diced mushrooms

Preparation

Boil fryer in 3 quarts water to which 1 bay leaf, dried thyme leaves, salt and chicken bouillon have been added.\tCook until done and cool in liquid.
Skin
and
bone
chicken.
Cut into bite size pieces.
(This may be\tdone ahead and stored in refrigerator.) Save broth.