Cheesy Chicken Rice Bake

• 3 tablespoons unsalted butter
• 3 tablespoons flour
• 1 teaspoon mustard powder
• 12 teaspoon kosher salt
• 12 teaspoon white pepper
• 34 cup low sodium chicken broth
• 12 cup low-fat milk
• 1 tablespoon unsalted butter
• 1 cup diced onion (1 medium)
• 1 cup diced red bell pepper (2 medium)
• 4 cups chopped cooked chicken or 4 cups chopped cooked turkey
• 2 cups cooked long-grain rice
• 1 cup low-fat milk
• 14 cup mayonnaise
• 1 12 cups shredded low-fat cheddar cheese, divided
• salt, to taste
• ground black pepper, to taste

1. Preheat oven to 350F.
2. In a small saucepan, melt 3 tbsp butter over medium heat.
3. Add flour, mustard, salt and white pepper.
4. Whisk constantly for 1-2 minutes until it is a pale golden color and starchy taste is gone.
5. Slowly add the liquids, whisking constantly.
6. Continue whisking until mixture is boiling and thickened.
7. Set aside.
8. In another saucepan, melt 1 tbsp butter over medium heat.
9. Add onion and bell pepper; saute until onion is translucent and vegetables are soft.
10. Add chicken, rice, milk, mayonnaise, 1 cup of cheddar cheese and veloute sauce.
11. Stir well.
12. Adjust seasoning if needed.
13. Pour into a 13x9x2" casserole dish.
14. Top with remaining cheese.
15. Bake in preheated oven 25-35 minutes or until hot and cheese is melted and bubbly.

unsalted butter, flour, mustard powder, kosher salt, white pepper, chicken broth, lowfat milk, unsalted butter, onion, red bell pepper, chicken, rice, lowfat milk, mayonnaise, cheddar cheese, salt, ground black pepper

Taken from www.food.com/recipe/cheesy-chicken-rice-bake-353211 (may not work)