3 chicken breasts
1/2 chopped onion
2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
2/3 c. evaporated milk
1 (7 oz.) taco sauce (hot)
1 tsp. salt
1/2 tsp. pepper
1/2 c. chopped green pepper
1/2 c. chopped celery
3 c. cooked rice
1 (4 oz.) can sliced mushrooms
3/4 c. grated Cheddar cheese

Sauté onions in butter until tender. Blend in flour. Add broth, milk, sauce and seasonings. Cook until smooth and creamy. Stir in other ingredients except cheese and spoon into 2-quart casserole. Sprinkle with cheese.

Bake at 350°F for 30 minutes.

For very hot Chicken Mexicali, add jalapenos.