CLUB CHICKEN CASSEROLE

CLUB CHICKEN CASSEROLE (USES CHICKEN MIX)

2 C Chicken Stock
1 C uncooked long-grain rice
3 TBSP butter
3 TBSP flour
1 1/2 tsp salt
1 can evaporated milk (1 2/3 C)
2 C Chicken Mix
1 10 oz pkg frozen broccoli (or peas), cooked and drained
4 oz fresh mushrooms, sliced

Lightly grease your baking dish (an 11 X 7) works well.
Combine your chicken stock and rice and cook according to directions on rice pkg

Preheat oven to 350 F.  Melt butter in large saucepan.  Stir in flour and salt.  Gradually add evaporatede milk.  Cook over medium heat, about 5 minutes, stirring constantly, until it thickens.  Add chicken mix, cooked rice, broccoli, and mushrooms.

Put it in a baking pan and top with toasted almonds or shredded cheese.  You can sprinkle with a bit of paprika if you want.  Bake it about 35 minutes, until bubbly.  Serves about 8.

*From the Make a Mix cookbook