¼teaspoonground nutmegor more if you like, I like a lot of nutmeg
Salt & pepper to taste
1/2can cream of mushroom soupoptional
Instructions
Bring 2 cups of water to a boil in a medium saucepan. Add 1 cup rice and return to boiling. Once boiling resumes, cover the pot and reduce heat to low. Simmer the rice for 20 minutes. Do not remove the lid.
While the rice cooks, melt 1 tablespoon butter over medium-high heat in a skillet. Sauté chicken until cooked through, about 6 minutes per side. Cool chicken and cut into small pieces.
While chicken cooks, melt 2 tablespoons butter in a medium saucepan over medium heat. Once the butter is melted, whisk in 2 tablespoons flour. Let the flour mixture cook for 1-2 minutes. Whisk in 1 cup milk until there are no lumps. Then whisk in remaining 1 cup of milk. Whisk often to prevent sauce from burning or clumps from forming. When the sauce begins to boil, reduce heat to simmer. The sauce will thicken as it cools down. Once the sauce thickens, stir in the nutmeg, salt and pepper. Once combined stir in ½ can of Cream of Mushroom soup until thoroughly mixed.
To plate: lay down a bed of white rice, top with desired amount of chicken and then spoon sauce over the top. Then mix everything on the plate until you have a big pile of deliciousness.
Recipe Notes
Mike likes his with cream of mushroom soup. Here's what to do if you want to try it too. Once the sauce has thickened, whisk in 1/2 can cream of mushroom soup, and serve as above.