4 chicken breasts
1 bay leaf
1/2 tsp. salt
1 can evaporated milk
2 tbsp. butter
1/2 tsp. salt
1 1/2 c. water
1/2 tsp. seasoning salt
2 c. Minute rice, cooked
1/4 c. parsley
2 tbsp. all-purpose flour
1 tsp. onion

Simmer chicken until tender in water with salts and bay leaf. Remove chicken and strain broth. Cut chicken into cubes. Add rise and parsley to strained broth and pour into 9x13-inch pan. Cover with cubed chicken. Make white sauce with milk, flour, onion, butter and salt. Pour over chicken and bake 20 minutes at 350°F.

Serves 4.

Submitted by: EMILY