2 cooked chicken breasts, cut up into cubes (or leftover chicken from roasted or rotisserie chicken)
1 (10 oz.) can cream of chicken soup
1 chicken bouillon cube
1 tbsp. all-purpose flour
1 cup milk
salt and pepper, to taste
5 tbsp. butter, divided
1/2 cup bread crumbs or cracker crumbs
1/4 cup canned or frozen peas (optional)
1/4 cup canned or frozen carrots, cubed (optional)
grated sharp cheese to top casserole (optional)
1 cup uncooked, Minute or long grain rice (cooked if less time is desired)

In pot on stove over medium heat melt 1 tablespoon butter, Add 1 tablespoon of flour mix till pasty. Add 1 cup milk stir till combined, add the bouillon cube, stir till dissolved.

Add 1 can of cream of chicken soup, mix till combined. Mixture should thicken.

Mix in the cubed chicken at this point. Add the peas and carrots without liquid if desired. Taste and add salt and pepper, if needed.

Add to 2-4 quart casserole dish. Rice or macaroni can be mixed in pan on stove or after adding to casserole dish.

With cracker or bread crumbs ready, melt 4 tablespoons butter and mix with crackers. Sprinkle crumbs on top of casserole. If desired grate sharp cheese on top.

Cover casserole and bake at 350°F for an hour (uncooked rice).

Note: If using precooked rice, just bake till the casserole is hot and the cheese is melted on top. Recipe can be increased for larger portions.

Variation: Substitute rice for macaroni pasta, cooked al denté before adding to the casserole.

Serves 4.

Submitted by: ChrisWal