Chicken And Rice Casserole Bake - cooking recipe

Ingredients

1/4 cup butter
1/4 cup flour
2 -4 fresh minced garlic cloves, to taste (optional)
1 2/3 cups evaporated milk or 1 2/3 cups half-and-half cream
1/4 cup grated parmesan cheese
seasoning salt or salt and pepper
1 1/2 cups good-quality chicken broth
3 cups cooked long-grain rice (white or brown)
2 1/2 cups cooked chicken, diced
1 1/2 cups canned mushrooms, drained or 1 1/2 cups fresh sauteed mushrooms
1/3 cup green bell pepper, chopped
1/4 cup pimiento
parmesan cheese, for topping (any amount)

Preparation

Set oven to 350 degrees.
Grease a 2-quart baking dish (or a larger dish if desired).
In a saucepan, over medium heat, melt 1/4 cup butter.
Whisk in flour; stir for 1 minute.
Add in the minced garlic; stir for 1 minute.
Whisk in the evaporated milk or half and half cream (if using), and the broth; keep whisking until smooth and thick (about 2-3 minutes).
Add in the 1/4 cup Parmesan cheese, season with salt and pepper.
Add in the cooked rice, chicken, mushrooms, green pepper and pimiento; mix to combine.
Transfer the mixture to a prepared baking dish.
Sprinkle with more grated Parmesan cheese if desired.
Bake, uncovered for 30-35 minutes, or until bubbly, and heated through.