Quick and Easy Chicken and Rice

I was looking for an easy chicken recipe to make for dinner and came across this one on All Recipes: http://allrecipes.com/Recipe/Quick-and-Easy-Chicken-and-Rice/Detail.aspx


The worst part of this recipe is that the chicken and rice both need to be precooked...but if you buy a rotisserie chicken, that would make this recipe so much simpler. I chose to poach some chicken tenders in chicken broth since I had extras in the freezer.

I LOVED this recipe. 4+ stars from me!! I sauteed the mushrooms separately since Brian is allergic to them and then just added them on top of mine. YUM! Allison took one look at it and quickly procliamed that it was "bisgusting." After much coaxing she eventually did eat it. She didn't love it, but she ate it. Brian was very leary of trying this one too. He thought it was going to have big chicken breasts/tenders on top instead of chopped up and mixed in. He said he'd eat it again though, so that's positive.

Ingredients:
1/4 cup butter
1/4 cup flour
3 chicken bouillon cubes, crumbled
2 cups milk
3 cups cooked, cubed chicken
1/2 pound fresh mushrooms, sliced (we omitted)
3 cups cooked Texmati® White or Brown Rice (I used Basmati rice since it was much cheaper!)
1 cup Cheddar cheese, grated

Directions:

Melt butter in medium saucepan. Blend in flour and chicken bouillon cubes. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms. Spread cooked Texmati Rice in buttered 9 x 13 inch baking dish; spoon chicken mixture over rice. Sprinkle with cheese. Bake, covered at 350 degrees F. for 30 minutes or until casserole is hot and bubbly.