Prepare the baking dish by spraying it with cooking spray.
Add the rice and broth into the prepped baking dish.
Cover tightly with aluminum foil.
Bake at 350° for 1 hr and 15 minutes.
Check on the rice and when it is almost done, add the melted butter into a small sauce pan. Heat on medium while you add the flour, salt, and poultry seasoning.
Stir to mix. Cook for one minute. Then begin to slowly add the milk while whisking. This will form a thick and creamy sauce.
Remove the baking dish of rice from the oven once it is done. Carefully remove the foil. Add the chicken and the sauce, stirring to combine all thee ingredients.
Return to the oven. Increase the heat to 450° for 20-30 minutes until the chicken is no longer pink.
Top with fresh parsley before serving if desired.
Prepare the dish as per the instructions above up until #9. After adding the chicken and sauce to the rice, cover the dish with two layers of aluminum foil. Freeze.
Thaw. Bake in a preheated 450° oven for 30-40 minutes until the chicken is no longer pink.
Top with fresh parsley before serving if desired.