Ingredients for Alabama Chicken
- 1/2 cup butter (or margarine)
- Green Pepper (not in original recipe)
- Celery (not in original recipe)
- 1 small onion, chopped
- Velveeta Cheese (original recipe uses 1 1/2 cups shredded sharp cheddar cheese)
- Green Olives (not in original recipe)
- Sliced Mushrooms (not in original recipe as whole/sliced, but cream of mushroom soup is used)
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 1/2 cups cooked chicken, cut up
- Spinach Noodles (original recipe uses 2 cups cooked rice)
- 2 cups cooked rice (white or brown)
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 1/2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
- 1 1/2 cups crushed potato chips
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How to Make Alabama Chicken
- Preheat oven to 350°F (175°C).
- Cook rice according to package directions. Set aside.
- In a large skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat to low and stir in cream of mushroom soup, cream of chicken soup, shredded cheddar cheese, and salt and pepper. Simmer for 5 minutes, stirring occasionally.
- Add cooked chicken and rice to the sauce. Stir to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with crushed potato chips.
- Bake for 30-35 minutes, or until heated through and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
101 g
Sugar
39g
Fat
119g
Carbs
14g
