By Sarah Cook
Preheat the oven to 350°F (175°C).
In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and all the water is absorbed. Set aside.
While the rice is cooking, heat 1 tablespoon of butter in a skillet over medium heat. Season the chicken breasts with salt, black pepper, and garlic powder. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk to create a thick white sauce. Allow it to simmer for 3-4 minutes while continually stirring. Season with a pinch of salt and black pepper.
Once the chicken has cooled, chop it into bite-sized pieces. In a large mixing bowl, combine the cooked rice, chopped chicken, and prepared white sauce.
In a separate bowl, beat the eggs and then stir them into the rice mixture until well combined.
Transfer the mixture into a greased baking dish. Smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until the top is golden and the casserole is set.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your homemade creamy chicken and rice casserole!
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This Main Course Casserole Comfort Food recipe is ready in 1 hour and features rice, chicken breast, flour and other delicious ingredients. Contains 520 calories total.
Preheat the oven to 350°F (175°C).
In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rice and a pinch of salt. Reduce the heat to low, cover, and cook for about 15 minutes, or until the rice is tender and all the water is absorbed. Set aside.
While the rice is cooking, heat 1 tablespoon of butter in a skillet over medium heat. Season the chicken breasts with salt, black pepper, and garlic powder. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk to create a thick white sauce. Allow it to simmer for 3-4 minutes while continually stirring. Season with a pinch of salt and black pepper.
Once the chicken has cooled, chop it into bite-sized pieces. In a large mixing bowl, combine the cooked rice, chopped chicken, and prepared white sauce.
In a separate bowl, beat the eggs and then stir them into the rice mixture until well combined.
Transfer the mixture into a greased baking dish. Smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes or until the top is golden and the casserole is set.
Remove from the oven and let it cool for a few minutes before serving. Enjoy your homemade creamy chicken and rice casserole!
Calories per Serving: 520
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