Creamy Chicken and Rice Casserole with Cheddar and Mozzarella
By Felix Grant
Prep
20 min
Cook
30 min
Total
50 min
Servings
6
Level
Easy
Use roasted chicken breast or thighs‚ shredded from when they're still easy to pull apart‚ for this chicken plus rice casserole․ The chicken is situated in a thick white sauce accompanied by long-grain rice‚ peas‚ and carrots‚ underneath a cheese topping that browns once the center begins to bubble in the oven․
I make use of a large‚ heavy-bottomed skillet specifically for the purpose of the butter and flour․ After that‚ I pour in the broth as well as milk while whisking‚ in addition to the sauce must coat the back of a spoon before it combines with the filling․ I grate cheese from a block when I have it on hand because pre-shredded cheese does not melt as smoothly․ I like the sauce thick enough for it to not run when spooned․
Cooked rice needs to be cooled before baking so that the grains do not overcook in the dish․ Cut the carrots into even 1/4-inch pieces‚ and then spread the mixture flatly in the 9×13-inch ceramic dish‚ because uneven pieces may remain firm above the rice․ Bake until the center becomes bubbly‚ then broil until spots of brown form on top․
I place the casserole on the table after the brief rest‚ with parsley sprinkled across the top just before serving․ For dinner‚ I serve it with mushroom or chicken soups as well as winter vegetable medleys when I desire a larger spread (the browned cheese is nice with a bowl of soup)․
Why you'll love this recipe
- Roasted chicken breast or thighs both work well in this context․ Additionally‚ three cups of shredded meat stretch over six portions of food․
- Cooled long-grain rice distinctly remains in separate grains after the process of baking‚ without any raw-rice crunch․
- Frozen garden peas introduce green color without the necessity for another pan‚ and the carrots maintain their shape in the bake․
- Whole milk together with chicken broth transforms the butter-flour base into a sauce that is thick enough to spoon over the delicious filling․
- Cheddar along with low-moisture mozzarella blanket the dish to the edges‚ then crisp under the broiler․
- Parsley acts as a final garnish that is placed over the top of the cheese․ It also improves the white sauce below․
Ingredients
- •4 cups cooked long-grain white rice (cooled slightly)
- •3 cups roasted chicken breast or thighs (shredded)
- •1 cup frozen garden peas (thawed)
- •1 cup carrots (finely diced)
- •4 tbsp unsalted butter
- •4 tbsp all-purpose flour
- •1 ½ cups chicken broth
- •1 ½ cups whole milk
- •1 tsp kosher salt
- •½ tsp black pepper
- •1 tsp garlic powder
- •1 ½ cups sharp cheddar cheese (shredded)
- •1 ½ cups low-moisture mozzarella cheese (shredded)
- •2 tbsp fresh green parsley flakes (finely chopped, for garnish)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Lightly grease a 9×13-inch rectangular ceramic baking dish.
- 3
Shred the roasted chicken and set it aside with the thawed peas and diced carrots.
- 4
Melt the butter in a large skillet over medium heat.
- 5
Whisk in the flour and cook for 1-2 minutes, until a smooth paste forms.
- 6
Gradually whisk in the chicken broth and whole milk.
- 7
Simmer the sauce until it coats the back of a spoon.
- 8
Stir in the kosher salt, black pepper, and garlic powder.
- 9
Fold the cooked rice, shredded chicken, peas, and carrots together in a large mixing bowl.
- 10
Pour the white sauce over the rice mixture and mix until combined.
- 11
Spread the mixture evenly in the prepared baking dish.
- 12
Cover the top with the cheddar and mozzarella cheeses, then bake uncovered for 20-25 minutes.
- 13
Broil for the final 2-3 minutes to brown the cheese crust.
- 14
Rest for 5-10 minutes, then garnish with the chopped parsley before serving.
FAQ
Nutrition (per serving)
Calories
520
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