Chicken Rice Casserole

Sauce:

1/4 c. butter

1/3 c. flour

1 1/2 tsp salt

1/8 tsp pepper

1 c. chicken broth

1 1/2 c. milk

1 1/2 c. cooked rice

2 c. cooked chicken - cubed

1 can (4 oz.) mushrooms, drained (opt.)

1/3 c. chopped green peppers

2 T. chopped pimento (opt.)

Combine all ingredients prior to making sauce. For sauce: heat butter until melted, blend in flour, salt, & pepper. Cook over low heat stirring constantly until bubbly. Remove from heat. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir one minute. Pour over other ingredients and then pour into an ungreased 2 quart casserole dish. Cook uncovered at 350 for 45 minutes (or in microwave for 5 or so minutes).

Price Guesstimate: $5-6 ish

Steph's Comments: My neighbor, Anne, made this for me after I had my 3rd baby. It tasted SO SO delicious that I immediately called her for the recipe. You can add whatever veggies you want - but having the peppers and mushrooms is a great mix (red peppers is yummy too!). This is a great comfort food - and a great meal if you need to prepare it ahead of time.