1/4 c. flour
3 chicken bouillon cubes, crumbled
2 c. milk
3 c. cooked, cubed chicken
1/2 lb. fresh mushrooms, sliced
3 cups cooked rice (white or brown)
2 c. cheese, grated
Melt butter in medium pan. Blend in flour and chicken bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked rice in buttered 9 x 13 inch baking dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake, covered, at 350 degrees for 30 minutes or until casserole is hot and bubbly.
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