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18 to 24 oz. cooked chicken,
3 c. cooked rice
3 c. chicken broth
2 (10 oz.) pkg. chopped
1/4 c. margarine
3/4 c. onion
1/4 c. Parmesan cheese
garlic powder
1/2 c. flour
1 c. evaporated skimmed milk
fresh sliced mushrooms (as
many as desired)

Par cook broccoli; drain. In 12-inch skillet melt
margarine; add onion. Blend in flour; cook 1 minute. Add
broth slowly so it doesn't lump. Take off stove when you are
doing this. Add evaporated milk. Cook until it comes to a
boil, stirring constantly. Add salt and pepper to taste. Cook
fresh mushrooms just enough to remove much of the water. Put
rice in bottom of 13 x 9-inch baking dish. Pour a little sauce
on rice. Spread with broccoli. Sprinkle garlic powder and
Parmesan cheese. Add chicken. Pour rest of sauce on top.
Place in 350 degrees oven. Bake until sauce bubbles.

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