Chicken-Rice Casserole

• 1/4 c. margarine or butter
• 1/3 c. all-purpose flour
• 1/8 tsp. pepper
• 1 c. chicken broth
• 1 1/2 c. milk
• 1 1/2 c. steamed white or wild rice
• 2 c. cut up cooked chicken
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1/3 c. chopped green bell pepper
• 1 c. chopped broccoli (optional)

1. Prepare rice ahead of time.
2. Cook chicken and bell pepper in skillet with Pam or margarine until chicken is thoroughly cooked. Heat margarine in 2-quart saucepan until melted.
3. Blend in flour and pepper.
4. Remove from heat.
5. Add broth and milk.
6. Heat to boiling, stirring constantly.
7. Boil and stir 1 minute.
8. Stir in remaining ingredients.
9. Pour into ungreased 2-quart casserole dish.
10. Cook, uncovered, in 350u0b0 oven until bubbly, 40 to 45 minutes.
11. Makes 6 servings (small).

margarine, allpurpose, pepper, chicken broth, milk, steamed white, chicken, mushroom stems, green bell pepper, broccoli

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445784 (may not work)