Mild Chicken and Rice Casserole

1.Preheat oven to 350°F (175°C). Lightly coat a 2-quart casserole dish with nonstick cooking spray.

2.In a medium saucepan over medium heat, melt the butter. Add the flour and stir constantly for 1 minute to form a roux, but do not let it brown.

3.Slowly whisk in the chicken broth and milk, stirring until smooth. Cook for 3-4 minutes, stirring frequently, until slightly thickened.

4.Add the diced carrots, zucchini, and celery to the sauce. Simmer for 5-7 minutes, or until vegetables are just tender.

5.Remove saucepan from heat. Stir in the shredded chicken, cooked rice, salt, white pepper (if using), and parsley. Mix gently until evenly combined.

6.Transfer the mixture to the prepared casserole dish, smoothing the top with a spatula.

7.Cover the casserole with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, or until the top is just set and edges are lightly golden.

8.Let the casserole rest for 5 minutes before serving. Serve warm.