Chicken & Broccoli Casserole

• 1/4 cup margarine
• 1/3 cup flour
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1-1/2 cups chicken broth (made from 3 bouillon cubes)
• 1-1/2 milk OR 12 ounce can evaporated milk
• 3 cups frozen or fresh broccoli
• 4 ounce can of mushrooms, undrained
• 2 cups cooked rice
• 2 cups cooked, chopped chicken
• 1 cup shredded cheese

In a large 4-quart sauce pan, melt the margarine. Stir in the flour, making a smooth paste. Add the pepper and salt and stir to combine. Gradually whisk in the chicken broth and milk or evaporated milk. Stir it up a lot so there aren't any lumps. Bring the mixture to a boil over medium heat. Cook and stir for a minute, or until the sauce is nicely thickened. Add the broccoli and simmer it for a few minutes to cook it briefly. Stir in the mushrooms, rice, and chicken. Turn the mixture into a large oiled casserole dish, at least 2 quarts-size or slightly larger. Sprinkle the cheese on top of the dish, and bake at 400° for about 25 minutes, or until the cheese is melted. This one is very good for company, especially when prepared with evaporated milk, although this does raise the cost of the casserole by about 40 cents. If I was really watching my pennies, I would use regular reconstituted milk, and use the extra money to buy the mushrooms. The mushrooms really make this dish good.