Mom's Chicken and Rice Casserole

Laura’s favorite dish using Thanksgiving turkey leftovers...

ingredients

1/4 c. margarine or butter
1/3 c. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. chicken broth
1 1/2 c. milk
1 1/2 c. chicken or turkey, diced
1 1/2 c. cooked white rice
1 4 oz. can mushrooms (optional)
1 small bag frozen peas and carrots (cooked if desired)

directions

Heat margarine in 2-quart saucepan until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or oblong baking dish (10x6x1 1/2). Cook uncovered in a 350F degree oven until bubbly, 40-45 minutes.

Source: Cher Wilker