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Tuesday, April 8, 2014

Cheesy Chicken and Rice


1/4 C. Butter
3 C. Cubed, Cooked Chicken
1/4 C. Flour
4 C. Cooked Rice
3 Chicken Bouillon Cubes
1 C. Shredded Cheese
2 C. Milk

Melt Butter. Blend in flour and bouillon cubes (crumbled). Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in chicken. Spread rice in 8 inch square, greased baking dish. Spoon chicken mixture over rice. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until casserole is hot and bubbly. Serves 6.

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