Chicken & Rice Casserole
 
 
:
Serves: 8-10
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
  2. Into the pan, add the onion, celery, carrots, rice and broth.
  3. Cover pan with foil. Bake 1 hour and 15 minutes.
  4. In a medium pot on the stove, melt butter over medium heat. Add flour, salt and sage. Stir together for 1 minute.
  5. Whisk in the milk. Keep on medium heat until the sauce becomes a little thicker.
  6. Once timer is up on the rice, add the raw chicken and sauce you just made. Stir together.
  7. Increase the oven temperature to 450 degrees. Cook 20 minutes. The chicken should all be cooked through. Cook longer if necessary.
  8. Add salt and pepper to taste. Serve warm.
Notes
Recipe adapted from Pinch of Yum
Recipe by Whisk Together at http://www.whisktogether.com/2016/01/04/chicken-rice-casserole-with-healthy-recipes-for-2016/