Chicken and Rice Casserole

• chicken broth (I used 2 cans)↗2.5 cup
• milk↗1.5 cup
• flour↗0.75 cup
• seasoning mix (or 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. parsley)1 tablespoon
• uncooked brown rice, rinsed↗1.5 cup
• seasoning mix of your choice for the flavor of the casserole - my favorite was a smoked hickory southwestern seasoning2 tablespoon
• water↗1 cup
• boneless skinless chicken breasts↗1 lb

Step-by-step instructions

1. 1

   Make the sauce: combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil. Meanwhile, in a small bowl, whisk the flour and seasonings into the milk until a smooth, thick mixture forms. Pour the flour and milk mixture into the saucepan over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes.

2. 2

   Prepare Casserole Dish: Preheat the oven to 375 degrees. Generously butter a 9-inch square casserole dish – it really sticks to the sides.

3. 3

   Combine Sauce and Rice: In a large bowl, combine the uncooked rice, condensed soup from step 1, 1 tablespoon seasoning, and water. Pour into prepared dish.

4. 4

   Add Chicken: Arrange chicken pieces over the top and sprinkle with the remaining tablespoon of seasoning.

5. 5

   Bake: Cover with aluminum foil and bake for about 45 minutes. Remove foil; bake for an additional 30-45 minutes or until rice and chicken are cooked through and top is slightly browned. Allow to cool for 15 minutes; shred chicken into small pieces and stir to combine with the rice. Serve with a dollop of sour cream or shredded cheese.