Chicken-Rice Casserole

From: Betty Crocker’s New Cookbook

We recieved a copy of the Betty Crocker Cookbook when we were married. I think this was one of the first recipes I tried making out of it. Very yummy and great on a cold winter night. My son, Elijah, loves eating all the green peppers out of it!

¼ cup margarine or butter
1/3 cup all-purpose flour
¾ teaspoon salt
1/8 teaspoon pepper
1 ½ cups milk
1 cup chicken broth
2 cups cut-up cooked chicken
1 ½ cups cooked white rice
3 ounces mushrooms, sliced (about 1 cup)*
1/3 cup chopped green bell pepper

1. Heat oven to 350°
2. Melt margarine in 2-quart saucepan over medium heat. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
3. Pour into ungreased 2-quart casserole or square baking dish, 8 x 8 x 2 inches. Bake uncovered 40-45 minutes or until bubbly. Garnish with parsley spring if desired.

*1 can (4 oz) mushroom stems and pieces, drained, can be substituted for the fresh mushrooms.