One of my favorite past times is to hang out on a message board on The Nest called "What's Cooking". It is composed of newlywed ladies from all over the U.S. as well as some other countries. They are a wonderful bunch of gals, and I have made some great relationships with quite a few of them and can't wait to meet some of them IRL this summer.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Stir in rice, chicken, pepper, and salt. Garnish with parsley, if desired.
8 servings (serving size: 1 1/4 cups)
CALORIES 280(23% from fat); FAT 7g (sat 4g,mono 1g,poly 0.5g); PROTEIN 24.9g; CHOLESTEROL 52mg; CALCIUM 329mg; SODIUM 879mg; FIBER 1.6g; IRON 1.1mg; CARBOHYDRATE 28.7g