Cheddar Chicken and Rice Casserole
Ingredients
- 4 tablespoons butter
- 1 cup sliced or chopped mushrooms
- 1 bunch green onions, thinly sliced
- 4 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk or cream
- 1 1/2 cups shredded Cheddar cheese, divided
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, or to taste
- 2 ounces chopped pimiento, drained
- 3 cups cooked rice
- 3 cups cooked diced chicken
- 1 tablespoon chopped fresh parsley, optional
- 1 cup soft bread crumbs
- 2 tablespoons melted butter
Instructions
- 1
Gather the ingredients.
- 2
Heat oven to 350 F. Grease a shallow 2-quart casserole dish.
- 3
In a Dutch oven or large saucepan, melt the butter over medium heat.
- 4
Add the mushrooms and cook for 2 minutes, stirring constantly.
2 min - 5
Stir in the green onions and continue cooking, stirring, for 1 minute.
1 min - 6
Stir in flour until blended into the butter and vegetable mixture.
- 7
Add the chicken broth and cook, stirring, until thickened.
- 8
Add the milk or cream, 1 cup of the cheese, salt, pepper, and drained pimiento. Cook, stirring, until cheese is melted.
- 9
Add the rice, chicken, and parsley; stir to blend. Taste and adjust the seasonings, as needed.
- 10
Spoon the chicken and rice mixture into the prepared casserole and top with the remaining 1/2 cup of cheese.
- 11
Toss bread crumbs with the melted butter until the crumbs are well drenched with the butter. Sprinkle over the cheese layer.
- 12
Bake for 25 to 30 minutes, until the casserole is bubbling around the edges and the bread crumb topping is browned.
25 min
Nutrition
Per serving (based on 4 servings)


