Chicken and Wild Rice Casserole

1 pound diced chicken
2 cans low sodium chicken broth
2 boxes of long grain and wild rice (packets of ready rice are fine)
1 onion diced
1 green pepper diced
4 Tablespoons butter
4 tablespoons flour


Cook the rice according to the package directions. Melt the butter in a large saucepot. Wisk the flour. Cook stirring constantly for 5 minutes. Pour in both can of chicken broth. Wisk and stir until thick and bubbly. Pour in the onion, green peppers, rice, and chicken. Pour this entire chicken recipe carefully into a greased casserole dish. Bake at 350 degrees for 45 minutes until hot and bubbly. Serve with a salad and some fresh bread and you have a meal perfect for family or guests.