|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This baked chicken and rice casserole is made with cooked diced chicken. Peas and celery add color and texture to the dish, while cheese makes it a satisfying one-dish meal.
- 1 cup long-grain rice, uncooked
- 1 cup sliced celery
- 1 (10oz) package frozen peas, about 1 1/2 cups
- 2 cups water
- 2 teaspoons salt, divided
- 3 tablespoons butter, divided
- 1 to 1 1/2 cups cooked diced chicken
- 2 tablespoons flour
- 1/8 teaspoon pepper
- 2 cups milk
- 1 cup shredded mild cheddar or American cheese
Heat the oven to 375° F (190° C/Gas Mark 5). Lightly butter a 2-quart baking dish.
In a medium saucepan, combine rice, celery, 2 cups water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes, or until rice is tender and water is absorbed.
Melt 2 tablespoons of butter in a medium saucepan or skillet. Saute chicken for about 1 minute; mix with the rice.
In the same saucepan in drippings, stir in the remaining 1 tablespoon of butter, the flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly, just until bubbling. Gradually stir in the milk. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute.
Pour sauce over the chicken rice mixture and gently stir to blend ingredients.
Transfer to the buttered baking dish.
Sprinkle with cheese; bake for 20 minutes.
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