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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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This dish is high in protein and calcium and a great way to use up leftover vegetables (the cooked ones on this list are more an idea, use whatever you want or have). Turkey makes a nice substitute for the chicken or leave it out altogether for a vegetarian dish. Thinly sliced radishes make a nice colorful topping and croutons, crackers, cereal, and pretzels make nice crunchy toppings. Ingredients:
2 tablespoons margarine |
1/3 cup onion, chopped |
2 tablespoons flour |
1 1/2 cups milk |
1/2 teaspoon salt |
1 dash pepper |
1/4 tablespoon chives, chopped |
1 tablespoon parsley, chopped |
1 cup cheese, shredded |
1 boneless skinless chicken breast (cubed & cooked) |
1/4 cup long-grain rice (cooked) |
2 potatoes (cubed & cooked) |
1/4 cup celery (cubed & cooked) |
1/3 cup carrot (cubed & cooked) |
1/3 cup peas (cooked) |
1/2 cup corn (cooked) |
1/2 cup broccoli (cooked) |
Directions:
1. In a sauce pan, melt the margarine, add the onions, and cook until tender.
2. Blend in flour until mixture is smooth.
3. Add milk, seasonings, cheese, meat, rice and vegetables and cook until mixture boils and thickens, stirring constantly.
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