¼ cup butter
1/3 cup flour
1 ½ tsp. salt
1/8 tsp. pepper
1 cup chicken broth
1 ½ cups whole milk
1 ½ cups cooked wild rice (use chicken broth instead of the water to prepare the rice)
2 cups chicken, cut up into small chunks
1 cup or so fresh mushrooms
1/3 cup chopped green pepper
Heat butter in 2 quart saucepan until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2 quart casserole dish. Cook uncovered at 350 degrees until bubbly, 40 to 45 minutes. Serves 6
Comments