How to make it

  • In one cast iron pan sauté diced vegetables in oil or a small amount of butter. In a Dutch oven, melt butter on low heat. Add flour. Stir and cook until light brown. Slowly add milk a little at a time. Stirring occasionally to prevent scorching. Once all the milk has been added and sauce has thickened stir in vegetables and seasonings. Taste test and add more seasonings if desired. Put in chicken breasts and cover with sauce and rice. Bake at 350 degrees for about 30 minutes until bubbly and brown on top.
  • Note: If you don't have a Dutch oven, cook sauce in another cast iron pan. Lay chicken breasts in a glass casserole pan. Pour sauce and rice over chicken. Then bake as directed.

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