cheesy chicken and rice casserole
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.
prep time
cook time
method
Bake
yield
Ingredients
- INGREDIENTS:
- 2 cups rice, cooked
- 2 cups cooked boneless chicken breasts, cut into small chunks (i boiled 2 boneless breasts)
- 2 tablespoons olive oil, extra virgin
- 1/2 - onion, diced
- 2-3 cloves garlic, chopped
- 1/2 - carrot, diced
- 1 cup frozen peas
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup extra sharp cheddar cheese, shredded (for topping)
- SAUCE:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups extra sharp cheddar cheese, shredded
How To Make cheesy chicken and rice casserole
-
Step 1Preheat oven to 350'F.
-
Step 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.
-
Step 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.
-
Step 4Add the cooked rice, cooked chicken, seasonings, sautéed vegetables; mix together well. Pour into a greased 2 qt. casserole dish.
-
Step 5Spread remaining 1 cup cheddar cheese over the top and sprinkle with paprika (if desired).
-
Step 6Bake for 30 minutes uncovered or until the cheese on top melts.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes