Creamy and Cheesy Chicken and Rice
An easy chicken and rice casserole perfect for your family.
Servings: 8
Calories: 485kcal
Equipment
Ingredients
- 4 Tbs butter
- 1 tablespoon fresh chopped thyme optional
- 1/2 tablespoon fresh minced garlic
- 1/4 cup all purpose unbleached flour
- 1/4 cup white wine or additional chicken stock
- 2 cups chicken broth
- 2 cups shredded cooked chicken breast
- 4 cups cooked brown rice
- 1 tsp kosher salt
- 1 tsp black pepper
- 3 1/2 cups shredded cheddar cheese divided
Instructions
- Preheat oven to 350 degrees F. Lightly butter a 2 quart or 9x13 baking sheet.
- Melt butter into a medium saucepan over medium high heat.
- Stir in garlic and cook for 1 minute.
- Whisk in flour, chopped thyme, salt and pepper and cook for 1 minute to cook off raw flour taste.
- Slowly pour in wine and chicken broth whisking continuously. Whisk until thick and nearly boiling.
- Reduce heat to medium low and then stir in 2 cups of cheese until melted. Turn off heat and stir in cooked rice and chicken.
- Transfer to a 9×13 inch baking dish. Top with remaining cheddar cheese and bake for 25-30 minutes or until cheese is melted through.
Video
Notes
- If you don't have fresh thyme--do not worry!! It adds an extra layer of flavor that I enjoy, but is completely not necessary. You can substitute 1 teaspoon of dried thyme works as well.
- White wine adds a rich depth of flavor to this chicken and rice casserole, but is not necessary, just replace with an additional 1/4 cup of chicken stock.
- This recipe has a lot of added garlic, feel free to cut the amount in half, if you are sensitive to high amounts of garlic.
- Store leftover chicken and rice casserole in covered container for up 3 days. Freeze for up to 3 months.
Nutrition
Serving: 8g | Calories: 485kcal | Carbohydrates: 76g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 911mg | Potassium: 355mg | Fiber: 3g | Vitamin A: 650IU | Vitamin C: 4.1mg | Calcium: 382mg | Iron: 2.3mg