1 cooked chicken
1 red peppers, diced
1 large onion, diced
3 carrots, sliced
2 cups cooked rice - use half chicken broth instead of water
1/2 package mushrooms sliced
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
6 tablespoons butter
6 tablespoons all‐purpose flour
1/2 teaspoon kosher salt
½ tsp black pepper
2 cups milk
1 cup chicken broth
In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth.
Gradually whisk in the milk. Add chicken broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Use
immediately or refrigerate.
Chop red peppers, onions, carrots, and mushrooms and saute them in butter until softened. Remove
chicken from bones, chop into pieces.
Cook rice according to package – sub 1 cup chicken broth for 1 cup water
Combine all ingredients in large bowl. Pour into greased baking dish and bake for about 40 minutes or
until bubbly. This can be made in advance and baked before serving.