Chicken Rice Casserole
- Preparation time: 1 hour
- Baking Time: Approximately 1 hour
Ingredients
For Single recipe
(Serves 4 to 6)
Chicken and Vegetable Mixture:
- 2 cups cooked chicken; cut into small pieces
- ¼ teaspoon salt
- 1 cup uncooked rice; cook as per package directions to yield 3 to 4 cups cooked rice
- 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
Sauce:
- ½ stick butter (4 tablespoons)
- ½ onion, chopped
- ⅓ cup flour
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ teaspoon curry powder
- ⅛ teaspoon poultry seasoning
- ⅛ teaspoon paprika
- 1 cup chicken broth
- One 12 ounce can evaporated milk
- ½ cup grated Monterey jack cheese or cheddar cheese (optional)
Ingredients
For Double recipe
(Serves 8 to 12)
Chicken and Vegetable Mixture:
- 4 cups cooked chicken; cut into small pieces
- ½ teaspoon salt
- 2 cups uncooked rice; cook as per package directions to yield 4 to 5 cups cooked rice
- 1 head broccoli, separated into small florets along with peeled and sliced broccoli stems
- 1 head of cauliflower, separated into florets,
- 8-ounces frozen corn (1 cup)
- 8-ounces frozen cut green beans (1 cup)
- 2 zucchini, sliced
Sauce:
- 1 stick butter (8 tablespoons)
- 1 onion, chopped
- ⅔ cup flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon curry powder
- ¼ teaspoon poultry seasoning
- ¼ teaspoon paprika
- 2 cups chicken broth
- Two 12-ounce cans evaporated milk
- 1 cup grated Monterey jack cheese or cheddar cheese (optional)
Instructions
-
Preheat oven to 350°.
- Get out 13x9x2-inch rectangular baking dish(es); set aside.
- Place cooked chicken in a large bowl. Sprinkle with salt; mix.
- Steam cauliflower, broccoli, sliced broccoli stems, and zucchini until tender; add to bowl and toss.
- Cook corn and beans; add to bowl and toss.
- Cook the rice according to package directions; add to bowl and mix in. (Note: I use basmati rice; for a creamier casserole try jasmine or some other short grain rice.)
- Heat butter in a sauté pan. Add onions and cook until tender.
- Mix together flour, salt, pepper, curry powder, poultry seasoning, and paprika. Add to sauté pan. Mix with butter until nice thick paste forms.
- Add broth and milk to butter mixture.
- Using a wire whip stir flour mixture into liquids.
- Cook on medium heat until mixture begins to thicken.
- If you are adding the optional grated cheese to the sauce, turn off the heat and whisk in the cheese until the sauce is smooth.
- Add sauce to bowl; toss to coat the rice and vegetables.
- Pour casserole mixture into a 9x13 baking dish.
- Bake in the oven for 45 minutes to 1 hour.
- When casserole is ready the top should be crisp and the middle of casserole should be hot to the touch.
Comments
For a richer casserole consider adding the optional cheese.I often double this recipe and bake the second casserole the following night.
I realize this seems like a very complicated recipe, but after you have prepared it a few times it gets easier to make.
I really like this recipe because I feel like it's a much healthier way to make a casserole. If you look at the ingredients label on any store box casserole mix I can guarantee you will not be able to pronounce let alone identify all of the chemicals they put in it to make it edible. I also like this casserole because it includes meat, veggies and a starch that will fill up my hungry family and satisfy their nutritional needs.
Try making this casserole with noodles instead of rice! Go to chicken noodle casserole.