Chicken and Rice Casserole

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.

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

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.

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

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.

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.