Chicken & Rice Casserole

Chicken & Rice Casserole
Chicken & Rice Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    Cups Cooked Chicken, diced

  • 2

    Cups Cooked Rice

  • 2

    Carrots, peeled and finely chopped

  • 1 1/2

    Cups Milk

  • 1

    Cup Chicken Broth

  • 1/2

    Cup Parmesan Cheese

  • 1/2

    Cup Breadcrumbs

  • 3/4

    Cup Frozen Peas, thawed

  • 1/4

    Cup Flour

  • 6

    Tbs Butter

  • Kosher Salt

Directions

Preheat oven to 400 degrees and lightly grease a 9" x 13" baking dish. In a large saucepan over medium heat, melt 4 Tbs. butter, then whisk in flour and cook for 1 minute or until smooth. While whisking continuously, gradually add milk and broth and stir until incorporated. Add chicken, rice and veggies to the broth mixture and season with salt and pepper. Transfer to baking dish and sprinkle with breadcrumbs and Parmesan evenly over top. Cut up remaining butter and dot over breadcrumbs. Bake for 20-25 minutes or until hot and bubbly.

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