Cheesy Chicken and Rice Casserole
Ingredients
Cheese Sauce
-
¼
cup
unsalted butter
-
⅓
cup
flour
-
3
cups
milk
-
1 ½
cups
low-sodium chicken or vegetable broth
-
1
teaspoon
garlic powder
-
1
teaspoon
fine salt
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
paprika
-
¼
teaspoon
black pepper
-
8
ounces
shredded cheddar cheese
Casserole
-
1 ¼
lbs
raw boneless skinless chicken breasts
-
1
cup
uncooked basmati, jasmine, or long-grain white rice
-
½
medium
yellow onion
-
1
bag (16 ounces)
frozen California blend vegetables
Instructions
- Preheat the oven to 375℉ and prepare a baking dish.
- Melt butter in a saucepan, add flour and whisk for 1 minute.
- Gradually add milk while whisking, then add broth and spices.
- Bring to a boil, remove from heat, and stir in 2 cups of cheese.
- Combine cheese sauce with chicken, rice, onion, and vegetables in the baking dish.
- Cover with foil and bake for 30 minutes, then stir and bake for another 15 minutes.
- Remove foil, stir, and sprinkle remaining cheese on top.
- Bake uncovered for another 10 minutes and let stand for 20 minutes before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
402
Total fat
18g
Total carbohydrates
32g
Total protein
28g
Sodium
650mg
Cholesterol
92mg
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