Chicken Wild Rice Casserole

Chicken Wild Rice Casserole 2 1/2 cups chicken stock 1 1/2 cups fat free milk 3/4 cup flour 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 1 tsp pepper Casserole 1 lb rotisserie chicken, shredded 6 oz package long grain and wild rice 1/2 cup reduced fat sour cream 1 tsp salt 1 tsp pepper Fresh parsley, chopped (optional) Preheat oven to 350 Spray a 2-3 qt casserole dish with nonstick spray, set aside In a medium saucepan bring chicken stock to a simmer over medium heat In a small whisk together milk, flour, garlic powder, onion powder, salt & pepper until smooth Whisk flour mixture into chicken stock until smooth Bring mixture to a boil, and continue cooking for an additional 5-7 minutes or until sauce thickens Remove from heat and set aside While making the sauce cook rice as according to package directions (I left out the butter) Once rice is cooked in a large bowl combine sauce, wild rice, sour cream, salt & pepper Then gently stir in chicken, taste and adjust seasoning as necessary Pour mixture into prepared pan Bake for 30-45 minutes or until sauce is bubbly and top begins to brown Top with fresh parsley (if using) Serve immediately .**You can easily double this recipe to make for a large crowd.