Ingredients:
4 tablespoons butter
2 -4 tablespoons flour
2 -3 cloves fresh minced garlic (optional)
1 3/4 cups half-and-half cream ( OR 3/4 cup milk with 1 cup half and half cream)
1 (10 3/4 ounce) cans chicken broth
1 -2 tablespoon grated parmesan cheese
salt
fresh grated black pepper, to taste
2 cups cooked chicken, cut into bite-size pieces
1 cup cooked long-grain rice
1/4-1/2 lb fresh mushrooms, sliced ( or canned, drained is okay)
1 green bell peppers, chopped
1 red bell peppers, chopped
1 tablespoon chopped fresh parsley
Directions:
Set oven to 350 degrees.
Grease a 2-quart casserole dish.
In a saucepan, melt butter; whisk in flour and fresh garlic (if using), and whisk for 1 minute.
Gradually stir in half and half cream and chicken broth; bring to a light boil, and simmer for 2 minutes, until thickened; add in grated Parmesan cheese (you can use as much as you desire) salt and pepper.
Fold in the cooked chicken, rice, mushrooms, peppers and parsley.
transfer to a prepared casserole dish.
Cover, and bake for 40-45 minutes, or until the rice is done, and the casserole is bubbly.
Note: cooked brown rice is great also.
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.