INGREDIENTS:
* 1 cup long-grain rice, uncooked
* 1 cup sliced celery
* 1 (10oz) package frozen peas, about 1 1/2 cups
* 2 cups water
* 2 teaspoons salt
* 2 tablespoons butter
* 1 to 1 1/2 cups cooked diced chicken
* 2 tablespoons flour
* 1/8 teaspoon pepper
* 2/3 cup evaporated milk
* 1 cup shredded mild Cheddar or American cheese
PREPARATION:
In a medium saucepan, combine rice, celery, water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes, or until rice is tender and water is absorbed.
Melt butter in a medium saucepan or skillet. Saute chicken for about 1 minute; stir in flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly, just until bubbling. Stir in milk and 1 1/3 cups water. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute. Pour sauce over the chicken rice mixture; transfer to shallow buttered 2-quart baking dish. Sprinkle with cheese; bake chicken rice recipe at 375° for 20 minutes.
Chicken rice bake serves 4.