Tuesday, September 9, 2008

Chicken Pot Pie Casserole

2 Large Cans Chicken
1 lg. package frozen vegetables
6Tbsp. butter
½ cup flour
1tsp salt
2 cans chicken broth
1/2 C onion
3 cups cooked rice
2 cups shredded cheddar cheese

Spread rice in casserole dish. Put butter, flour and salt in pan and melt together. Slowly add chicken broth till it thickens (you won't use all the broth...you add until it thickens to the consistency of gravy). After it’s thick enough, add frozen vegetables (already cooked) into the broth then add chicken. Pour over rice. Top with cheese. Put in oven and cook at 400 for 15-20 mnutes.