Creamy Chicken and Rice Casserole
I usually split this between 2 8x8 inch pans. One is to serve that night and I freeze the other one.
I usually split this between 2 8x8 inch pans. One is to serve that night and I freeze the other one.
- 1/8 teaspoon cayenne pepper
- 6 cups chicken broth
- salt
- 2 tablespoons lemon juice
- 1 cup heavy cream
- ground black pepper
- 8 ounces mild cheddar cheese shredded
- 4 tablespoons unsalted butter
- 1 medium onion minced
- 3 medium garlic cloves minced
- 1/4 cup unbleached flour
- 2 pounds boneless, skinless chicken breasts (about 5 breasts)
- 1 1/2 cups long-grain white rice
- 1 pound frozen peas and carrot medley
- ritz crackers crumbled
- Carbohydrate 18.2034017087064 g
- Cholesterol 130.370749255 mg
- Fat 22.51796789284 g
- Fiber 0.58555626054313 g
- Protein 35.9997809394232 g
- Saturated Fat 13.468919724752 g
- Serving Size 1 1 Serving (458g)
- Sodium 952.958100951061 mg
- Sugar 17.6178454481633 g
- Trans Fat 1.867696696165 g
- Calories 425 calories
Step-by-step
- Melt butter in Dutch oven over medium heat.
- Add onion and 1 teaspoon salt and cook until softened and light brown (5-7 minutes).
- Stir in garlic and cayenne and cook until fragrant (about 30 seconds).
- Stir in flour and cook, stirring constantly until golden (about 1 minute).
- Slowly whisk in broth and cream.
- Add chicken, partially cover, and bring to simmer.
- Reduce heat to low, cover completely and cook until thickest part of breast registers 160° (10-15 minutes).
- Remove chicken and set aside to cool.
- Stir rice into pot, cover and continue to cook over low heat, stirring often until rice has absorbed much of liquid and is just tender (20-25 minutes).
- Shred chicken into bite-sized pieces.
- Remove pot from heat and stir in shredded chicken, peas and carrots, cheddar and lemon juice.
- Season with salt and pepper to taste.
- Pour mixture into 13 x 9 inch baking dish.
- TO STORE: Wrap dish tightly with plastic wrap and then foil. Refrigerate for up to 2 days or freeze for up to 1 month. If frozen, casserole must be thawed completely in refrigerator before baking 24-36 hours.
- TO SERVE: Adjust oven rack to middle position and heat oven to 400°. Unwrap dish, sprinkle with crushed Ritz crackers and drizzle with a little butter. Cover tightly with aluminum foil. Bake until casserole is bubbling and hot throughout, (40-50 minutes). Remove foil and continue to bake until crumbs are crisp (15-20 minutes).
My Go-To Creamy Chicken and Rice Casserole
As a busy working mom, finding time to cook a delicious and satisfying meal for my family can often feel like a Herculean task. Between juggling work deadlines, school pick-ups, and after-school activities, the thought of spending hours in the kitchen is often daunting. That's why I rely on recipes that are both quick and easy, yet packed with flavor. This creamy chicken and rice casserole has become a staple in our household, a true weeknight winner that satisfies everyone's cravings without sacrificing precious time or effort.
The beauty of this recipe lies in its simplicity and versatility. It's a blank canvas for creativity, allowing you to adapt it to your preferences and the ingredients you have on hand. I often add extra vegetables, like broccoli florets or chopped bell peppers, to boost the nutritional value and add a pop of color. Sometimes, I use different types of cheese, experimenting with a blend of sharp cheddar and Monterey Jack, or even adding some creamy Gruyère for a richer, more sophisticated flavor. The possibilities are endless!
One of my favorite things about this casserole is how well it freezes. I usually make a double batch, storing one in the freezer for a quick and easy meal on a busy weeknight. It's a lifesaver when unexpected guests arrive or when I'm simply too tired to cook from scratch. Simply thaw it overnight in the refrigerator and bake according to the instructions.
Beyond its practicality, this creamy chicken and rice casserole offers a comforting and satisfying meal that the entire family will adore. The tender chicken, creamy sauce, and perfectly cooked rice create a harmonious blend of flavors and textures. The addition of peas and carrots adds a touch of sweetness and vibrancy, while the crispy Ritz cracker topping provides a delightful crunch that elevates the dish to new heights. It's the kind of dish that evokes warm feelings of family, comfort, and home-cooked goodness.
The magic of this dish isn't just in the taste but in its ability to bring people together. Whether it's a cozy weeknight dinner or a family gathering, this casserole always manages to create a sense of warmth and togetherness. I've found that the simple act of sharing a meal, especially one as comforting and delicious as this, fosters connection and strengthens bonds. It's more than just food; it's a shared experience that nourishes both body and soul.
Beyond my family, this dish has also become a favorite at potlucks and gatherings. Its crowd-pleasing flavor and ease of preparation make it a perfect dish to share. It’s always one of the first dishes to disappear, leaving behind happy and satisfied guests. This recipe has become a small piece of my personal culinary journey, a testament to the power of simple ingredients, creative inspiration, and the love of sharing good food with loved ones.
This recipe is a testament to the simplicity and satisfaction of home cooking. It proves that even the busiest among us can create delicious and memorable meals without sacrificing time or effort. It’s a reminder to savor the small moments, to appreciate the comfort of a warm, homemade meal, and to share the joy of cooking with those we love. In our fast-paced world, this casserole offers a much-needed respite, a taste of home, and a chance to connect with family and friends over a shared plate of deliciousness.
So, give this recipe a try, and I'm confident it will quickly become a family favorite, too. Whether it's a weeknight dinner, a weekend lunch, or a special occasion, this Creamy Chicken and Rice Casserole is guaranteed to impress. Happy cooking!
