This family favorite is something I often make as a "carry-in dinner" for someone who has just come home from the hospital after surgery, or for new parents after coming home from the hospital with a new baby. It's delicious comfort food that I like to serve with a green vegetable (or lemon basil buttered carrots - another recipe of mine!) and a fruit salad.
Melt butter in a heavy saucepan; add onion and cook until transparent. Blend in flour and cook for 1 minute. Gradually add half and half and chicken broth; cook, stirring constantly until thickened. Stir in salt and pepper.
Combine cooked rice, chicken, and cream sauce. Add parsley. Spoon mixture into a lightly greased 2-quart casserole. Bake at 425 degrees for 30 minutes or until hot and bubbly.