Chicken & Rice Casserole
: Mary Ellen P. Riley / Whisk Together
Serves: 8-10
- 1 onion, chopped
- 5 carrots, chopped into ½" pieces
- 5 ribs of celery, chopped into ½" pieces
- 1 cup wild rice, brown rice or white rice
- 3 cups chicken broth
- 1 pound boneless skinless chicken breast or thighs, cut into 1" pieces
- 4 Tb. butter
- 1 tsp. kosher salt
- ½ tsp. ground sage
- 4 Tb. flour
- 1 and ½ cups milk, warm preferably
- salt and pepper
- Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
- Into the pan, add the onion, celery, carrots, rice and broth.
- Cover pan with foil. Bake 1 hour and 15 minutes.
- In a medium pot on the stove, melt butter over medium heat. Add flour, salt and sage. Stir together for 1 minute.
- Whisk in the milk. Keep on medium heat until the sauce becomes a little thicker.
- Once timer is up on the rice, add the raw chicken and sauce you just made. Stir together.
- Increase the oven temperature to 450 degrees. Cook 20 minutes. The chicken should all be cooked through. Cook longer if necessary.
- Add salt and pepper to taste. Serve warm.
Recipe adapted from Pinch of Yum
Recipe by Whisk Together at https://www.whisktogether.com/2016/01/04/chicken-rice-casserole-with-healthy-recipes-for-2016/
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