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Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole

By Jameria Wilson

Total: 50 minutes
CasseroleDinnerComfort food

Ingredients

  • 1 cup rice
  • 2 cups milk
  • 1 pound boneless chicken breast
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 small onion
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup cheddar cheese
  • 1 tablespoon olive oil

Instructions

1

Preheat oven to 375°F (190°C).

2

Cook rice according to package instructions and set aside.

3

Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until translucent.

4

Cut the chicken breast into bite-sized pieces. Add to the skillet, season with salt and pepper, and cook until browned on all sides. Remove and set aside.

5

In the same skillet, melt butter over medium heat. Stir in flour, cooking for 1 minute until a paste forms. Slowly whisk in chicken broth and milk, bringing it to a simmer. Cook until thickened, then remove from heat.

6

Add cooked rice, chicken pieces, and half of the cheddar cheese to the skillet. Stir to combine all ingredients evenly.

7

Transfer mixture to a greased baking dish. Sprinkle remaining cheddar cheese on top.

8

Bake in preheated oven for 20-25 minutes, until cheese is bubbly and golden brown on top.

9

Let cool for a few minutes before serving.

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Creamy Chicken and Rice Casserole

By Jameria Wilson

CasseroleDinnerComfort food
Creamy Chicken and Rice Casserole - rice, milk recipe

This Casserole Dinner Comfort food recipe is ready in 50 minutes and features rice, milk, boneless chicken breast and other delicious ingredients. Contains 450 calories total.

50 minutes

Ingredients

  • 1 cup rice
  • 2 cups milk
  • 1 pound boneless chicken breast
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 small onion
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup cheddar cheese
  • 1 tablespoon olive oil

Instructions

1

Preheat oven to 375°F (190°C).

2

Cook rice according to package instructions and set aside.

3

Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, sauté until translucent.

4

Cut the chicken breast into bite-sized pieces. Add to the skillet, season with salt and pepper, and cook until browned on all sides. Remove and set aside.

5

In the same skillet, melt butter over medium heat. Stir in flour, cooking for 1 minute until a paste forms. Slowly whisk in chicken broth and milk, bringing it to a simmer. Cook until thickened, then remove from heat.

6

Add cooked rice, chicken pieces, and half of the cheddar cheese to the skillet. Stir to combine all ingredients evenly.

7

Transfer mixture to a greased baking dish. Sprinkle remaining cheddar cheese on top.

8

Bake in preheated oven for 20-25 minutes, until cheese is bubbly and golden brown on top.

9

Let cool for a few minutes before serving.

Nutritional Information

Calories per Serving: 450

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🥘 More with rice🥘 More with milk🥘 More with boneless chicken breast

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