Chicken and Rice Casserole
Ingredients
½ cup margarine (or butter)
½ cup flour
3 cups chicken bouillon (4 sachets if using powder)
2 cups milk
1-2 tsp salt (amount depends on saltiness of bouillon)
2 ¼ cups uncooked rice (if using wild, or brown rice, cook first)
4 cups cooked, cut-up chicken breast *
1 cup finely chopped onion
1 cup coarsely chopped tomato
½ cup chopped red pepper
1 cup chopped green pepper
1 ½ cups sliced mushrooms

Directions

In medium large pot, melt butter. Whisk in flour until smooth. Add bouillon, milk, salt and pepper. Whisk briefly to blend.Add rice and cook over medium heat until sauce thickens, about 15 minutes. Stir frequently to prevent rice from sticking. Remove from heat (rice will be crunchy) and add chicken.Transfer to casserole pan and add vegetables mixing well. Bake 40 minutes at 350 degrees. Cool, cover, label and freeze. Bring your casserole, marked “Good Shepherd Centre” to the Ministry Centre before the 4th Monday of the month. See the chart below for 2011 deadline dates.

Note: To cut costs, and shorten preparation time buy skinless, boneless chicken breasts when on sale. Prepare as follows and freeze for later use.
Cut chicken into small pieces (1/2 – 3/4 inch cubes) Heat a small amount of oil in frying pan and quickly cook chicken in small batches, until lightly browned on all sides. Do not over cook. Cool, package in 1 cup amounts (for quick thawing) and freeze.When ready to use, thaw just enough to separate pieces before adding to bouillon & rice mixture.