Chicken and Rice Casserole

1 cup rice

2 cups water

2 Tablespoons margarine

2 Tablespoons all-purpose flour

1 cup milk

1 can cream of chicken

¼ teaspoon onion powder

1 can chicken, drained
salt and pepper to taste

Put rice and water in a large pan with lid and bring to a boil on high.  As soon as boiling turn down to low, cover and cook 15 minutes.

Melt margarine in saucepan and add flour, using a whisk, stir together and add milk.  Stir in cream of chicken and add onion powder.  Stir in canned chicken.  Stir sauce and chicken into rice.  Add salt and pepper to taste.  Put in sprayed baking dish and bake until hot in 350 oven, about 20 minutes