Chicken and Rice Casserole
If you're looking for a hearty meal that is quick to make and full of Southern charm, look no further than this Chicken and Rice Casserole.
Servings: 8 people
Calories: 408kcal
Ingredients
- ¼ cup unsalted butter
- 1 yellow onion, finely diced
- 8 ounces white button mushrooms wiped cleaned, roughly chopped
- ⅓ cup all-purpose flour
- 2 ½ cups unsalted chicken broth
- 1 cup half and half
- 1 ½ teaspoons Kosher Salt
- ¾ teaspoon Black Pepper
- 1 ½ cups fresh grated Mild Cheddar cheese, separated
- 1 cup fresh grated Monterey Jack cheese, separated
- 2-2 ½ cups cooked and shredded chicken
- 2 ½-3 cups cooked white rice
Instructions
- Preheat the oven to 375°F and have ready a greased 9x13 casserole dish.
- Add butter to a large skillet or Dutch oven over medium heat and allow to melt. Add the onion and mushrooms to the pan and sauté 5-7 minutes, stirring occasionally.
- Sprinkle the flour over the mixture and stir to coat. Add the chicken broth a splash at a time, whisking after each addition, until the mixture resembles pudding. Stream in the half and half. Stir to combine and allow to simmer and slightly thicken about 6 minutes. The sauce will taste salty.
- Remove from the heat and stir in half of the Monterey Jack and half of the Cheddar, along with the salt and pepper. Add the shredded chicken and cooked rice and stir to mix. Transfer the contents to the casserole dish.
- Top with remaining cheese, cover with aluminum foil, and bake for 15-20 minutes, or until the cheese has melted.
Nutrition
Calories: 408kcal | Carbohydrates: 27g | Protein: 24g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 680mg | Potassium: 451mg | Fiber: 1g | Sugar: 3g | Vitamin A: 622IU | Vitamin C: 2mg | Calcium: 307mg | Iron: 1mg