Recipe: Chicken and Broccoli Casserole (using cooked rice and evaporated milk)

CHICKEN AND BROCCOLI CASSEROLE

1/4 cup butter or margarine
1/3 cup flour
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 1/2 cups chicken broth (made from 3 bouillon cubes)
1 (12 ounce) can evaporated milk
3 cups frozen or fresh broccoli
1 (4 ounce) can mushrooms, undrained
2 cups cooked rice
2 cups cooked, chopped chicken
1 cup shredded cheese

In a large 4 quart size saucepan, melt the butter. Stir in the flour, making a smooth paste. Add the pepper and salt and stir to combine. Gradually whisk in the chicken broth and evaporated milk. Stir until all lumps are gone. 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 for a few minutes. 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.

Bake at 400 degrees F for about 25 minutes, or until the cheese is melted.