Chicken and Rice Supper recipe

4 Tb. butter, divided
3 Tb. flour, all purpose
1 ts. thyme or tarragon, dried
1 c. chicken broth
1 c. milk
2 c. chicken, cooked and diced
1/4 ts. salt
1/8 ts. pepper
2 c. rice, cooked
1 c. frozen peas, thawed
1 Tb. fine dry bread crumbs
1 Tb. Parmesan cheese, grated

In a sauce pan over medium heat, melt 3 tablespoons of butter.
Blend in flour and thyme and cook 1 minute.
Do not brown.
Gradually stir in broth and milk, cooking and stirring until thickened and smooth.
Stir in chicken and add salt and pepper; set aside.
Grease a 1-1/2 quart shallow baking dish.
Spread rice in prepared baking dish; sprinkle with the peas and pour creamed chicken over all.
Dot with remaining tablespoon of butter then sprinkle with bread crumbs and cheese.
Bake chicken and rice recipe at 400* until hot and bubbly, about 20 minutes.
Makes 4 servings.