Zutaten für The Best Chicken Rice Casserole
- 4 tablespoons butter
- Onion
- 2 celery stalks, chopped
- Carrot
- Garlic Cloves
- Seasoning Salt
- Black Pepper
- Chili Powder
- Cayenne Pepper
- All Purpose Flour
- Chicken Stock
- Whole Milk
- Long Grain Rice
- Boneless Skinless Chicken Breasts
- Cheddar Cheese
- 1 cup green beans, trimmed and cut into 1-inch pieces
- Breadcrumbs
- 1/4 teaspoon garlic powder
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Zubereitung von The Best Chicken Rice Casserole
- Melt 4 tablespoons of butter in a large Dutch oven over medium heat. Add 1 medium onion (chopped), 2 celery stalks (chopped), and 1 cup of chopped carrots. Cook until softened, about 5-7 minutes.
- Add 4 cloves garlic (minced), 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, and 1/2 teaspoon chili powder. Cook until fragrant, about 1 minute.
- Stir in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in 2 cups milk and 1 cup chicken broth. Bring to a simmer over medium-high heat, whisking constantly.
- Reduce heat to medium-low. Stir in 1 1/2 cups uncooked long-grain rice. Cook for 15-20 minutes, or until rice is tender and most of the liquid is absorbed, stirring occasionally.
- Preheat oven to 400°F (200°C).
- Add 2 cups cooked chicken (shredded or diced), and 1 cup green beans (trimmed and cut into 1-inch pieces) to the rice mixture. Stir to combine. Cook for 4 minutes, or until chicken is heated through.
- Stir in 1 cup shredded cheddar cheese.
- Pour the mixture into a greased 9x13 inch casserole dish.
- In a small bowl, combine 1/2 cup bread crumbs, 1/4 cup shredded cheddar cheese, and 1/4 teaspoon garlic powder. Sprinkle evenly over the casserole.
- Bake for 20-25 minutes, or until topping is golden brown and casserole is bubbly.
- Let cool for 10 minutes before serving.
- Garnish with fresh parsley and lemon wedges (optional).
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
37 g
Zucker
50g
Fett
109g
Kohlenhydrate
22g
