- 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
- 3 cups cooked Texmati® White or Brown Rice
- 1 cup Cheddar cheese, grated
- 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.