Chicken and Wild Rice Crock Pot Casserole

• 1.5 lbs. boneless skinless chicken breasts, cut into chunks
• 1 tbsp. butter
• 1 large shallot, minced
• 1 tbsp. minced garlic
• 2 celery stalks, chopped
• 2 cups long grain wild rice
• 1 tbsp. minced fresh parsley
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. paprika
• 2 1/4 cups 1% milk
• 2 1/4 cups non salt chicken stock

Turn your crock pot on high and melt the butter.  Add the shallot, garlic, celery, rice and spices and mix well.  Pour in the milk and chicken stock.  Stir everything together, cover and cook on high for 3.5 hours.  Keep warm until ready to serve.

Enjoy!