Chicken rice casserole

 
                           Chicken-Rice Casserole
 
 Recipe By     : Betty Crocker Cookbook - Page 307
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  Cup           Butter
      1/3  Cup           All-Purpose Flour
    1 1/2  tsp           Salt
      1/8  tsp           Pepper
    1      Cup           Chicken Broth
    1 1/2  Cups          Skim Milk
    1 1/2  Cups          Cooked Rice
                         ---White or Wild
    2      Cups          Cooked Chicken Breast Halves
    4      Ounces        Mushrooms
      1/3  Cup           Chopped Green Bell Pepper
 
       Heat oven to 350°.  Melt metter in large saucepan over low heat. 
   Blend in flour, salt and pepper.  Cook over low heat, stirring until mixture
   is smooth and bubbly.  Remove from heat.  Stir in broth and milk.  Heat to
   boiling, stirring constantly.  Boil and stir 1 minute.  Stir in remaining
   ingredients.
       Pour into ungreased baking dish (10x6x1.5"), or 1 1/2-quart
   casserole.  Bake uncovered 40 to 45 minutes.  Sprinkle with snipped parsley.
 
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