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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Preheat oven to 350'F.
2Pour 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.
3Melt 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.
4Add the cooked rice, cooked chicken, seasonings, sautéed vegetables; mix together well. Pour into a greased 2 qt. casserole dish.
5Spread remaining 1 cup cheddar cheese over the top and sprinkle with paprika (if desired).
6Bake for 30 minutes uncovered or until the cheese on top melts.

About this Recipe

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