|Regular rice||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Frozen green peas||10 Ounce (1 Package)|
|Diced cooked chicken||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Evaporated milk||3⁄4 Can (7.5 oz) (Or 1 Small Can)|
|Water||1 1⁄3 Cup (21.33 tbs) (For Sauce)|
|Processed american cheese slice||4|
1. Combine rice, celery, peas, 2 cups of water and 1 teaspoon of the salt in a medium-size saucepan; bring to boiling; cover; simmer 20 minutes, or until water is absorbed and rice is tender.
2. Melt butter or margarine in a small saucepan; saute chicken 1 minute; stir in flour, pepper and remaining 1 teaspoon salt; cook, stirring constantly, just until bubbly. Stir in milk and the 1 1/3 cups water; continue cooking and stirring until sauce thickens and bubbles 3 minutes.
3. Pour sauce over rice mixture and toss to combine. Spoon into a buttered, shallow, 8-cup baking dish. Cut cheese into strips and place in single layer over chicken mixture.
4. Bake in hot oven (400°) for 15 minutes, or until the cheese melts and mixture is bubbly-hot. Sprinkle the surface of the risotto lightly with paprika.