Chicken And Rice - cooking recipe

Ingredients

1/2 c. flour
1/2 c. melted butter
2 c. cooked rice
1 can mushrooms
1 can green peas
1 tsp. salt
2 1/2 c. chicken stock
2 c. cubed, cooked chicken

Preparation

Stir flour and salt into butter in a saucepan.
Stir in chicken stock.
Cook until thickened, stirring constantly. Alternate layers of cooked rice, chicken, sauce and vegetables in a greased 2-quart casserole.
Bake in 350\u00b0 oven for 30 minutes.
I use a whole chicken.
Cook it with water until it falls apart. Let it cool.
Remove the chicken from the bone and use the juice left in the pan for your chicken stock.
You can put a bouillon cube in the stock for more flavor.
This is your father's favorite.