Chicken and Rice Casserole
A quick easy and totally from scratch dinner.
Ingredients
- 5 cups cooked rice
- 3 cups cooked chicken
- 2 cups frozen vegetables can use fresh or canned too
Sauce
- 2 tbsp butter
- 1 onion, diced
- 1 tbsp minced garlic
- 1 1/2 cups milk or cream
- 3/4 cup flour
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 4 cups chicken broth
- 1 tbsp chicken bouillon
Instructions
- Mix the rice, chicken, and vegetables in a large bowl.
- Pour into a greased 9x13 pan.
Make the Sauce
- In a medium bowl, whisk together milk, flour, onion powder, salt, pepper, paprika, garlic powder.
- In a 5-quart saucepan, cook butter, garlic and onion together until onion is soft.
- Add chicken broth and chicken base to the saucepan, whisk to combine and bring to a boil.
- Once the mixture is boiling, add the milk mixture and cook over medium-high heat until thickened (1-2 minutes).
- Pour sauce over the chicken/vegetable/rice mixture.
- Bake at 350 for 25-30 minutes or until cooked through.
Notes
You can use fresh or canned veggies if you want.
If you prefer, you can also mix everything together so that the sauce is more thoroughly mixed into the other ingredients.
Will make one 9x13 pan or two smaller casserole dishes.
To Freeze:
Follow all of the steps except baking. When you are ready to serve it, first thaw overnight in the refrigerator. (If you use a freezer bag you will dump the contents into a greased casserole dish.) Bake at 350 for 25-30 minutes or until cooked through.