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Cook rice according to package directions, omitting salt and fat.
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.
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