Delicious And Easy Chicken Rice Casserole
This heartwarming chicken rice casserole dish has a rich history and has been cherished by families for generations.
Equipment
- Large oven-safe casserole dish
- Large skillet or frying pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil
Ingredients
- 2 cups cooked and shredded chicken breast
- 1 cup uncooked long-grain white rice
- 1 ½ cups chicken broth
- 1 cup chopped carrots
- 1 cup frozen green peas
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant.
- Stir in the flour, dried thyme, dried parsley, salt, and pepper. Cook for another minute to create a roux.
- Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps. Let the mixture simmer for about 2 minutes until it thickens.
- Add the shredded chicken, chopped carrots, and frozen peas to the skillet, stirring until all ingredients are well combined.
- In your casserole dish, spread the uncooked rice evenly on the bottom.Pour the chicken and vegetable mixture over the rice layer in the casserole dish.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- After 30 minutes, remove the foil and bake for an additional 10 minutes to let the top layer get a golden-brown color.
- Once the casserole is cooked, remove it from the oven, and let it cool for a few minutes before serving.