2 tbsp. butter
2 tbsp. flour
2 chicken bouillon cubes, crumbled
1 c. skim milk
8 oz. cubed chicken
2 c. cold cooked rice
1 c. fresh sliced mushrooms
4 oz. shredded sharp cheese

Melt butter in saucepan. Blend in flour and bouillon. Gradually stir in milk, stirring until mixture comes to a boil. Remove from heat, stir in chicken and mushrooms. Arrange rice in nonstick 8 inch baking dish. Spoon chicken mixture over rice. Sprinkle evenly with cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly. Makes 4 servings.