Recipe Of The Week: Chicken Broccoli Casserole

Chicken Broccoli Casserole

4 cups of cooked and deboned chicken
1 1/2 cups of diced carrots
1/2 cup of diced bell peppers
2 1/4 cups of chicken broth
4 cups of chopped broccoli
1 cup of chopped onions
1 /13 cup of cooked rice

Cheese Sauce

1/2 cup of butter1 quart of chicken broth
1/2 teaspoon of pepper
2/3 cup of barley flour
2 teaspoons of salt
1 1/cups of cheese

For cheese sauce:  melt butter, stir in flour, add broth, and bring to a boil over high heat, stirring with a whisk until thickened.  Add salt, pepper, and cheese.  Remove from heat and let melt.  Stir with a whisk until smooth.  Set aside until needed.

For casserole:  bring broth to a boil.  Add rice and bring to a boil again.  Cook on low for 30 minutes.  Steam carrots, peppers, and onions until tender but not too soft.  Mix chicken, rice, vegetables, and cheese sauce in a large bowl and pour into a casserole dish.  Bake at 350 degrees for 35 minutes.