Chicken-Rice Casserole

1/4 Cup Butter

1/3 Cup All-Purpose Flour

1 1/2 tsp Salt

1/8 tsp Pepper

1 Cup Chicken Broth

1 1/2 Cups Skim Milk

1 1/2 Cups Cooked Rice

---White or Wild 2 Cups Cooked Chicken Breast Halves

4 Ounces Mushrooms

1/3 Cup Chopped Green Bell Pepper

Heat oven to 350�. Melt metter in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish (10x6x1.5"), or 1 1/2-quart casserole. Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley.