4 tbsp. butter or oil
6 tbsp. flour
1 c. milk
1 c. chicken stock
1 c. half-and-half (or mocha mix, or cream)
1 tsp. salt
1/4 tsp. paprika
2 c. diced cooked chicken
1/3 c. diced cooked celery
1 c. cooked rice
3 tbsp. chopped green peppers (optional)
biscuits*

Cook rice, celery, and peppers. Cook chicken in water or in oven; save the stock. Melt butter and add flour, mix until smooth. Gradually blend in milk, stock, and half-and-half. Cook and stir until sauce is creamy and slightly thickened, then add remaining ingredients. Pour into greased shallow baking pan, cover with biscuits.

Bake at 350°F for 25 minutes or until biscuits are golden.

*Use recipe from Bisquick box for biscuits or use refrigerated biscuits.

NOTE: You can use any other vegetables you may like!