Thanks to all those who made casseroles for the dining room over the summer. The response for cooks from the various volunteers involved with St. Vincent's has been so tremendous that the Margaret Roper Forum schedule has been changed to the first Saturday of every other month. These casseroles have made the preparation so much easier for the people working in the kitchen of the dining room. And your time and donation of the food is so much appreciated.

The casserole recipe is as follows:

Chicken-Rice Casserole

3 cups cooked white rice	1/2 tsp. nutmeg
1 sauteed chopped onion	3 cups milk
1/4 cup butter/margarine	2 10 oz. cans chicken gravy
1/4 cup flour	4 cups cooked, diced chicken  (@ 1.25 lb. boneless, skinless breasts)
3/4 tsp. salt
1/4 tsp. pepper	1 cup dry bread crumbs
1 tsp. thyme

Melt butter, blend in flour, salt, pepper. Add onion, thyme and nutmeg. Add milk all at once, cook and stir until thick and bubbly. Stir in chicken gravy, chicken and rice. Pour into casserole pan. Sprinkle bread crumbs on top. Cover, label, date, freeze.