If you like chicken and rice, you probably already have a recipe that you use. It’s probably very tasty. And it probably has cream-of-something soup in it. But there’s something in those soups that bothers David’s throat, so I’ve learned to cook without them for the most part. I found a recipe online a while back and tweaked it a bit, and it has now become a household favorite (even Anna will eat a little of this!!!):

Chicken and Rice Casserole

• 1/3 c. margarine
• 1/4 c. flour
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 c. milk
• 1 c. chicken broth**
• 3 c. shredded cooked chicken*
• 3 c. cooked rice (I use brown rice)
• 1 c. sliced mushrooms, optional

Melt margarine in saucepan. Stir in flour, salt, and pepper; cook until bubbly. Add milk and chicken broth a little at a time, whisking until smooth. Stirring constantly, bring to a boil; boil and stir for 1 minute.

Mix sauce with chicken, rice, and mushrooms; pour into 2-quart casserole dish. Bake at 350° for 30 minutes.

* For cooked chicken to use in recipes, I buy the bone-in chicken breasts when they go on sale and cook them for several hours in the Crock Pot. (You can brine them first for more flavor if you like.) They are just falling-apart tender when they’re done, plus you get some broth to use. You can then freeze the extra meat and the broth to use later.

**If I don’t have chicken broth, I use chicken bouillon and reduce the salt in the recipe to 1/2 tsp.

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