Chicken-Rice Casserole

In saucepan, bring 3 cups water to boil.  
Add 1-1/2 cups long-grain white rice and 1/8 tsp. salt
Cover and turn heat to low.  Allow to simmer for 22 min.

Make a roux with:
1/2 cube butter
1/4 cup flour

Gradually dd one can chicken broth, stirring to thicken after each little bit.
Whisk in 1 can cream of chicken soup and 1 tsp. dried parsley.
Stir in 1 can of mushrooms, drained.

When rice is done, combine sauce and rice and 2-3 cups cubed, cooked chicken.
Stir and spoon it into greased casserole dish.
Top with bread crumbs (done in food processor).
(Add any other variations you'd like--listed below)
Bake at 350 degrees 'til heated through and bread crumbs are toasty brown (about 20 min.)

Variations:

• Could add diced celery or sliced almonds to mixture.
• Could add 2 beaten eggs to mixture.
• Could add sour cream to mixture