Wednesday, September 9, 2015

Cheesy Chicken and Rice Casserole

This is so yummy!

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.

My family loved this dish tonight and had seconds.  Casseroles are so can trade out the peas for your favorite veggie or combine the cheddar with other cheeses of your choice.   Remember to cook for your family's tastes...never be afraid to experiment.  Just enjoy!


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

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. 


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

Preheat oven to 350'F.

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.

Add the cooked rice, cooked chicken, seasonings, sautéed vegetables; mix together well. 

Pour into a greased 2 qt. casserole dish.  

Spread remaining 1 cup cheddar cheese over the top and sprinkle with paprika (if desired). 

Bake for 30 minutes uncovered or until the cheese on top melts.

How wide and long and high and deep is the love of Christ.   -Ephesians 3:18

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