Chicken casserole

I know it has been food overload the last few posts and I am keeping it up. This post is actually long overdue. I had made this casserole when Kamikazi's nephew (he is all of 10 year old by the way) came over to spend a week with this favorite aunt (I would like to think) and uncle. It turned out to be a bit dry. But husband dearest insisted that it tasted good. If husband said good, then it is blog worthy.

Very easy to make this and all you need are leftover rice and frozen veggies. It's quick to make and it takes very little time to bake.

What you need:
2 cup cooked rice
1 cup cooked diced chicken
1 cup corn
1 cup chopped bell peppers
1 cup chopped onions
salt, pepper
1 cup shredded cheese
2 tbsp flour
2/3 evaporated milk
2 tbsp butter

What you do:
Melt butter in a medium saucepan or skillet. Saute chicken for about a minute; stir in flour, pepper, and 1 teaspoon salt. Continue to cook, stirring constantly, just until it starts bubbling. Stir in milk and 1 1/3 cups water. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute. Mix the rest of the ingredients together and pour the sauce on the mixture; transfer to shallow buttered baking dish. Sprinkle with cheese; bake chicken rice recipe at 375° for 20 minutes.



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