Chicken Rice Casserole
- Preparation time: 1 hour
- Baking Time: Approximately 1 hour
Ingredients
Cooked White Rice:
- 3 cups cooked white rice (1 cup uncooked rice cooked as per package directions)
Chicken:
- 2 cups cooked chicken; cut into small pieces
- ¼ teaspoon salt
Vegetable Mixture:
- ½ head broccoli, separated into small florets along with peeled and sliced broccoli stems
- ½ head of cauliflower, separated into florets,
- 4-ounces frozen corn (½ cup)
- 4-ounces frozen cut green beans (½ cup)
- 1 zucchini, sliced
Butter and Onion:
- ½ stick butter (4 tablespoons)
- ½ onion, finely chopped
Flour and Spice Mixture:
- ⅓ cup flour
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon curry powder
- ⅛ teaspoon poultry seasoning
- ⅛ teaspoon paprika
Chicken Broth and Evaporated Milk:
- 1 cup chicken broth
- One 12 ounce can evaporated milk
Cheese:
- ½ cup grated Monterey jack cheese or cheddar cheese
Instructions
-
Cook the rice as per package instructions; set aside.
- Preheat oven to 350°.
- Get out 13x9x2-inch rectangular baking dish; set aside.
- In a large bowl combine the cooked chicken and ¼ teaspoon salt.
- Steam cauliflower, broccoli, sliced broccoli stems, and zucchini until tender; add to bowl and toss to combine.
- Cook corn and beans; add to bowl and toss to combine.
- Add the cooked rice to the bowl.
- Heat butter in a sauté pan.
- Add the chopped onions and cook until tender; approximately 5 minutes.
- In a small bowl, whisk together the flour and spice mixture.
- Add the flour and spice mixture to the cooked onions and stir until the mixture resembles a thick paste.
- Pour the chicken broth and evaporated milk into the pan, whisking to combine with the onion and spice mixture.
- Cook on medium heat, whisking constantly until the mixture begins to thicken.
- Remove pan from heat and whisk in the cheese until the sauce is smooth.
- Pour the sauce over the chicken, vegetable and rice mixture; mixing to combine.
- Spoon the casserole mixture into the 13x9x2-inch rectangular baking dish.
- Bake in the oven for 45 minutes to 1 hour. The casserole will be done when the top is a crispy and golden-brown and the middle of the casserole is hot to the touch.
Comments
Makes 6 to 8 servings.Click here to make this casserole with noodles instead of rice!