2 c. cooked brown or white rice
10 oz. steamed broccoli
1/4 c. chopped onions
1/2 c. sliced celery
2/3 c. evaporated skim milk
1 can (14 1/2 oz.) chicken broth, defatted
1/2 c. canned mushrooms (optional)
3 tbsp. flour
8 oz. shredded lowfat Cheddar cheese
10 oz. cooked chicken pieces or 2 cans (5 oz.) Swanson Chicken)

Preheat oven to 350 degrees. Spray large casserole (2 quart) dish with nonstick baking spray. Mix together rice, broccoli, onions, celery, milk, cheese and thickened broth in casserole dish. Add chicken; mix well. Bake 1 hour.

Note: To make thickened broth, in small saucepan, add 1/4 cup broth to 3 tablespoons flour, stir to form a roux, until lumps have disappeared. Stir in remaining broth heat until boiling, reduce heat to low, simmer 2 minutes, stirring. (Add mushrooms, if desired.) Serves 4-6.