Chicken and Rice Casserole
- 1 c Onion
- 10 oz Leftover/Shredded Chicken
- S & P
- 14 oz Chix Broth
- 8 oz Zucchini
- 8 oz Squash
- 2 c Coocked Rice
- 1 t Rosemary
- 1 1/2 T Flour
- 1 1/2 c Milk
- 1/2 c Parm
In saute pan, cook onion. Remove from heat and add to chicken.
Add broth to saucepan and reduce to 1/2c. Add to chicken mixture.
Melt butter in saute pan and cook zucchini and squash.
Add to chicken mixture with rice and rosemary.
Place flour in saucepan and graudally add milk. Bring to boil and wisk constantly until thick. Add half of the cheese to milk mixture, and season with S & P.
Stir into chicken mixture and pour into baking dish. Top with other half of cheese and bake 30min, or until hot and brown.