Cheesy Chicken and Rice Casserole

Angela (Grammy) Derby

By
@Angela_Derby

Here's a great recipe to use up any leftover chicken or rice. If you're starting from scratch, you can prep the day before and then just put everything together and bake! It's a win-win either way.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Method:

Bake

Ingredients

INGREDIENTS:

2 c
rice, cooked
2 c
cooked boneless chicken breasts, cut into small chunks (i boiled 2 boneless breasts)
2 Tbsp
olive oil, extra virgin
1/2
onion, diced
2-3 clove
garlic, chopped
1/2
carrot, diced
1 c
frozen peas
3/4 tsp
salt
1/8 tsp
black pepper
1/8 tsp
cayenne pepper
1 c
extra sharp cheddar cheese, shredded (for topping)

SAUCE:

2 Tbsp
butter
2 Tbsp
flour
1 1/2 c
chicken broth
1/4 tsp
salt
1/8 tsp
black pepper
1 1/2 c
extra sharp cheddar cheese, shredded

Directions Step-By-Step

1
Preheat oven to 350'F.
2
Pour olive oil into a pan and sauté the onion, garlic, carrot until tender; add frozen peas, salt and peppers and let simmer a few minutes more. Set aside.
3
Melt butter in a medium saucepan over low heat. Add flour and stir until smooth, this only takes a couple of minutes. Slowly pour in chicken stock, use a whisk to keep stirring until sauce thickens and has no lumps. Add salt and black pepper; stir. Add the cheddar cheese and continue to stir on low, until all the cheese is melted and the sauce is smooth and creamy.
4
Add the cooked rice, cooked chicken, seasonings, sautéed vegetables; mix together well. Pour into a greased 2 qt. casserole dish.
5
Spread remaining 1 cup cheddar cheese over the top and sprinkle with paprika (if desired).
6
Bake for 30 minutes uncovered or until the cheese on top melts.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American