• pre-heat ovev for 375


2 cups cooked chicken 1 stick butter 1/4 cup flour 1 pint of half and half 1.5 cups rice 1/4 cup chopped cilantro

Start cooking the rice

3 cups water 1 tsp butter 1.5 cups rice

  • Bring water and butter to boil in pot
  • Add 1.5 cups rice
  • cover pot
  • reduce heat
  • simmer for 20 minutes

Make the roux

4 tablespoons butter 1/4 cup flour 2 cups half and half 1/2 cube chicken bullion 1/2 teaspoon salt 1/4 teaspoon nutmeg

  • with a large pan at medium heat
  • put the butter in, it should melt
  • whisk in the flour
  • it’ll start yellow and then become shiny and strechy (maybe a minute / min and a half)
  • pour in half and half and bullion cube
  • continue stirring until it thickens (don’t let it boil) (it’ll thicken as it stands) [it becomes tight and shiny] [maybe 3 minutes]
  • once thickened add 1/2 teaspoon of salt + 1/4 teaspoon nutmeg
  • put chicken in the roux

Put it all together

  • mix in 1/4 cup of cilantro to the rice
  • put finished rice in 9x9 pyrex
  • flatten it so the surface isn’t porous
  • pour chicken roux on top
  • add dabs of butter to surface
  • cover in powdered Parmesan
  • bake for 40 minutes or until top is browned (just did 33 minutes on our stove)
  • take it out and let it cool