By Brandon Vacha
Preheat the oven to 375°F (190°C).
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.
While the rice is cooking, cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, until it forms a paste.
Gradually add the milk to the butter-flour mixture, whisking continuously until the mixture is smooth and thickened, about 5 minutes. Season with a pinch of salt and pepper to taste.
Combine the cooked rice, chicken pieces, and creamy milk sauce in a large bowl. Mix well to ensure the rice and chicken are evenly coated with the sauce.
Transfer the mixture into a greased baking dish and spread it out evenly. Bake in the preheated oven for 20 minutes until the top is slightly golden and bubbly.
Allow the casserole to cool for a few minutes before serving. Enjoy your creamy chicken and rice casserole!
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This Main Course Casserole Chicken recipe is ready in 50 minutes and features chicken breast, white rice, milk and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 375°F (190°C).
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and set aside.
While the rice is cooking, cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly, until it forms a paste.
Gradually add the milk to the butter-flour mixture, whisking continuously until the mixture is smooth and thickened, about 5 minutes. Season with a pinch of salt and pepper to taste.
Combine the cooked rice, chicken pieces, and creamy milk sauce in a large bowl. Mix well to ensure the rice and chicken are evenly coated with the sauce.
Transfer the mixture into a greased baking dish and spread it out evenly. Bake in the preheated oven for 20 minutes until the top is slightly golden and bubbly.
Allow the casserole to cool for a few minutes before serving. Enjoy your creamy chicken and rice casserole!
Calories per Serving: 450
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