Creamy Chicken and Rice Casserole

                                                           

Acts 26:18 to open their eyes, so that they may turn from darkness to light and from the power of Satan to God, that they may receive forgiveness of sins and a place among those who are sanctified by faith in me.'

4 tablespoons butter
1 Leek, sliced thinly
2t minced garlic
1 teaspoon seasoning salt
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons all-purpose flour
3 ½ cups chicken stock
3 ½ cups whole milk
1 ½ cups long-grain rice (uncooked) I used Basmati
3 cups Rotisserie Chicken
1/2 cup cheddar cheese , shredded
1 sleeve Ritz crackers (finely crushed)
1/2 cup Parmesan cheese, shredded

Melt butter in a large pot over medium heat and saute leeks until translucent. Add garlic, seasoned salt, pepper.
Add flour and mix well. Cook until slightly thickened.
Stir milk and stock into flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer.
Add rice and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes.
Preheat oven to 350 degrees. Add chicken to the rice and sauce mixture.
Pour mixture into a 9 x 13 inch casserole.
Combine crackers and cheeses  and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.

Thanks for the inspiration Cindy!