Chicken Divan & Rice Casserole

Needed:

3 Cups Chicken or Turkey, cooked and cubed (I poach mine)
2 Cups of Broccoli florets, blanched

2 Cups of Rice, cooked and cooled

Sauce:
2 Tbs Margarine or Butter
3 Tbs All-Purpose Flour
2 tsp Chicken Flavor Instant Bouillon
2 Cups Milk

1/2 Cup Cheddar Cheese
1/2 Cup Mayonnaise
1 Tbs Spicy Brown Mustard
1 Tbs Yellow Mustard

Topping:
1/2 Cup Italian Breadcrumbs
1/4 Cup Parmesan Cheese
1 Tbs Butter, melted

Combined your chicken, rice and broccoli in a large bowl and pour into a (greased [sprayed]) casserole dish.

Pre-heat oven to 350 degrees.

Melt 2 tablespoons butter or margarine in medium saucepan.

Stir in flour and bouillon and cook for about 2 minutes, mixing constantly so you don't burn your flour.

Gradually stir in milk; cook until mixture lightly boils and thickens, stirring constantly with wire whisk. 

Stir in cheese, mayonnaise and mustard until well blended.

Pour over your chicken, broccoli and rice.

In small bowl, combine bread crumbs, parmesan cheese and 1 Tablespoon melted butter; mix well. 

Sprinkle over top of casserole.

Bake casserole, uncovered for 35-40 minutes until warmed through and browned on top!