|Uncooked regular rice||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Frozen green peas||10 Ounce|
|Water||2 Cup (32 tbs) (For Rice)|
|Diced cooked chicken||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Water||1 1⁄3 Cup (21.33 tbs) (For Sauce)|
|Processed american cheese||4 Ounce (4 Slices)|
1 Combine rice, celery, peas, the 2 cups water, and 1 teaspoon salt in a medium-size saucepan; heat to bubbling; cover; simmer for 12 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 boils for 1 minute.
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 (400Â°) for 15 minutes, or until cheese melts and mixture is bubbly-hot.
Sprinkle lightly with paprika.