How To Make Chef John’s Chicken and Rice Casserole
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup long grain white rice
- 1 cup frozen peas
- 1 cup sliced carrots
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
Instructions
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Preheat your oven to 375°F (190°C).
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In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, and garlic, and cook until softened, about 5 minutes.
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Stir in the rice, chicken broth, heavy cream, dried thyme, dried rosemary, salt, and pepper. Bring to a boil, then reduce heat and let it simmer for 5 minutes.
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Stir in the frozen peas and shredded chicken.
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Transfer the mixture to a greased 9×13 inch baking dish and cover with foil.
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Bake for 40-45 minutes until the rice is cooked through and the casserole is bubbling.
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Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly.
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Let the casserole cool for a few minutes before serving.
Nutrition
- Calories : 425kcal
- Total Fat : 20g
- Saturated Fat : 9g
- Cholesterol : 110mg
- Sodium : 536mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 27g
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