Chicken Rice Casserole

Simple but tasty weeknight recipe.
Chicken Rice Casserole
Chicken Rice Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Tbsp butter, divided

  • 3

    Tbsp all-purpose flour

  • 1

    tsp dried leaf basil or marjoram

  • 1

    cup chicken broth

  • 1

    cup milk

  • 2

    cups diced cooked chicken

  • 1/8

    tsp ground black pepper

  • salt, to taste

  • 2

    cups cooked rice

  • 1

    cup frozen peas and carrots, cooked just until tender

  • 1/2

    cup soft fine bread crumbs

  • 1/2

    cup shredded cheddar cheese

Directions

Heat oven to 375°. Grease a 2-quart baking dish or spray with non-stick cooking spray. Melt 3 Tbsp of the butter in a medium saucepan over medium heat. Add the flour and thyme (or marjoram) and cook, stirring, for 1 minute. Gradually stir in the chicken broth and milk, cooking and stirring until thickened and smooth. Add the pepper and salt, to taste. Stir in the chicken and set aside. Spread the cooked rice in the baking dish; then sprinkle with the cooked peas and carrots. Spoon the chicken mixture over the vegetable layer. Sprinkle the shredded cheese over the chicken layer. Melt the remaining Tbsp of butter and toss with the bread crumbs until crumbs are thoroughly coated. Sprinkle over the cheese. Bake the casserole for 20 to 25 minutes, until hot and bubbly and lightly browned. Serves 4.

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