Total Time
Prep 15 mins
Cook 45 mins

This is easily adaptable to your own taste. Substitute poultry seasoning, chili powder or cumin for the mustard powder; use cream of celery or cream of mushroom soup in place of the veloute sauce; use brown rice, barley or quinoa instead of white rice. If you're in a hurry, you can use 1 (10 ounce) can of cream of chicken soup plus 1/2 tsp mustard powder in place of the veloute sauce.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a small saucepan, melt 3 tbsp butter over medium heat. Add flour, mustard, salt and white pepper. Whisk constantly for 1-2 minutes until it is a pale golden color and starchy taste is gone. Slowly add the liquids, whisking constantly. Continue whisking until mixture is boiling and thickened. Set aside.
  3. In another saucepan, melt 1 tbsp butter over medium heat. Add onion and bell pepper; saute until onion is translucent and vegetables are soft.
  4. Add chicken, rice, milk, mayonnaise, 1 cup of cheddar cheese and veloute sauce. Stir well. Adjust seasoning if needed. Pour into a 13x9x2" casserole dish. Top with remaining cheese.
  5. Bake in preheated oven 25-35 minutes or until hot and cheese is melted and bubbly.