4 Thumbs Up!

This recipe got a "4 thumbs up" from the Worlds Pickiest Eater, Logan. Even as I was making it, he was complaining because the gravy wasn't "brown, it's yellow!" He finally gave in and tried it and he had 2nds and 3rds! And even informed me that he wanted it for dinner the next night too! A new spin to an old classic:

Chicken Cheddar Rice Bake

1/4 C. Butter
3 C. Cubed, Cooked Chicken
1/4 C. Flour
4 C. Cooked Rice
3 Chicken Bouillon Cubes
1 C. Shredded Cheese
2 C. Milk

Melt Butter. Blend in flour and bouillon cubes (crumbled). Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in chicken. Spread rice in 8 inch square, greased baking dish. Spoon chicken mixture over rice. Sprinkle with cheese. Bake at 350 degrees for 30 minutes or until casserole is hot and bubbly. Serves 6.