- 1/4 cup margarine
- 1/3 cup flour
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1-1/2 cups chicken broth (made from
3 bouillon cubes)
- 1-1/2 milk OR 12 ounce can
evaporated milk
- 3 cups frozen or fresh broccoli
- 4 ounce can of mushrooms, undrained
- 2 cups cooked rice
- 2 cups cooked, chopped chicken
- 1 cup shredded cheese
In a large 4-quart sauce pan, melt the
margarine. Stir in the flour, making a
smooth paste. Add the pepper and salt and
stir to combine. Gradually whisk in the
chicken broth and milk or evaporated milk.
Stir it up a lot so there aren't any lumps.
Bring the mixture to a boil over medium
heat. Cook and stir for a minute, or until
the sauce is nicely thickened. Add the
broccoli and simmer it for a few minutes to
cook it briefly. Stir in the mushrooms,
rice, and chicken. Turn the mixture into a
large oiled casserole dish, at least 2
quarts-size or slightly larger. Sprinkle the
cheese on top of the dish, and bake at 400°
for about 25 minutes, or until the cheese is
melted. This one is very good for company,
especially when prepared with evaporated
milk, although this does raise the cost of
the casserole by about 40 cents. If I was
really watching my pennies, I would use
regular reconstituted milk, and use the
extra money to buy the mushrooms. The
mushrooms really make this dish good.
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