In a small saucepan over medium heat, add the butter until melted, and then add the garlic, onion, celery, and mushrooms.
Stir occasionally for 1-2 minutes then quickly whisk in the flour.
Allow to cook for 30 seconds more.
While whisking, add the milk and broth, continuing to whisk until it begins to simmer.
Cook 2-3 minutes or until thickened.
Spray an 8x9" baking dish with nonstick spray then add the chicken, veggies, water, sauce and rice.
Stir to combine, sprinkle with a little more salt and pepper and maybe a dash of paprika if you'd like and bake for 1 hour and 30 minutes or until rice is tender.
This dish will be bland if you do not season it will. Taste the sauce, add salt and pepper until it's flavorful. We prefer to buy a rotisserie chicken as it is more flavorful than just chicken breasts. This casserole can be made, cooled and frozen for later reheating (45-60 minutes at 350) You can also partially bake the dish and freeze it for later, wrapping in saran wrap and tin foil for the freezer. You can also make this dish in the morning, cover and refrigerate until dinner and then bake for 90 minutes.
Copycat Milton's Creamy Chicken with White and Wild Rice Casserole
Amount Per Serving (1 g)
Calories 1935Calories from Fat 576
% Daily Value*
Saturated Fat 32g200%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 18g
Vitamin A 30904IU618%
Vitamin C 98mg119%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 60+ Family Friendly Easy Casserole Recipes
Keyword: carrots, casserole, chicken, freezer, main dish, make ahead, peas, rice, white rice, wild rice