Chicken Squares with Mushroom Sauce

If you have leftover chicken and rice, this is a great way to use them up.  If you are short on time, you can skip making the sauce and use a can of cream of mushroom soup. 

Ingredients

3 c. diced cooked chicken
1 c. cooked rice
2 c. soft bread crumbs
1/3 c. celery, diced
1/4 c. pimentos, chopped
4 eggs, beaten
1 to 2 tsp. salt
1/4 tsp. poultry seasoning
2 c. chicken broth

Sauce

6 Tbs. butter
1 can mushrooms, sliced and drained
6 Tbs. flour
2 1/4 c. chicken broth
1 chicken bouillon cube
1/2 c. light cream
1 Tbs. parsley, chopped
salt and pepper to taste

Directions

Preheat oven to 350°. Lightly grease a 9 x 9 x 2-inch pan. 

Combine chicken, rice, breadcrumbs, celery, and pimento.  Add beaten eggs, salt, poultry seasoning and broth.  Mix thoroughly until well combined.

Bake for 55 minutes.

While the chicken is baking, it is time to make the sauce. 

Melt butter in a medium saucepan on low heat.  Add mushrooms and sauté for about 3 minutes.

Blend in flour. Stirring or whisking constantly, cook one to 2 minutes to remove the flour taste. 

Gradually pour in the chicken broth, stirring constantly to remove the lumps of flour. Add the chicken bouillon cube, stirring until dissolved. 

Add the light cream and cook and stir until the mixture has thickened and is smooth.

Mix in the parsley and salt. Pour the mushroom sauce over the chicken as you serve the dish for supper.