Monday, May 9, 2016

Chicken and Rice Casserole

I took the photo before I baked it.  It looks much more appetizing once the cheese gets brown and bubbly.

Next time I make it, I plan to use more celery and carrots.

This makes a large casserole.  I divided it into two 2-quart casseroles.  
One for the freezer and one for dinner this evening.


1 can chicken broth
1 cup rice

2 chicken breasts, cut into cubes
2 ½ cups water

2-3 T. olive oil
4 stalks celery, sliced
3 carrots, sliced
1 onion, finely chopped
1 tsp. minced garlic
salt and pepper to taste

¼ cup butter
¼ cup flour
3 cups grated cheddar cheese

Put rice and chicken broth into a 2 quart covered casserole and microwave
on high for 10 minutes.

Bring 2 ½ cups of water to a boil in medium covered saucepan and add chicken.  Cook until chicken is done.  Remove chicken and reserve the liquid.

Saute carrots, onion, celery and garlic in olive oil until crispy tender.  Add cooked vegetables to the rice and broth, stir well.

Make a roux with the butter and flour.  Add reserved liquid from the chicken and bring to a boil.  Add 2 cups grated cheese and cook until hot throughout.

Add cheese sauce mixture to chicken, rice and vegetables.  Put into a 9 x 13 pan, top with remaining cup of grated cheese.  Bake at 350° for 20-30 minutes.

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