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Chicken and Rice Casserole
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Ingredients
0 of 18 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 350°F and spray an 8-by-10-inch baking dish. Cook the rice according to the package directions; you should have about 4 cups cooked. Thaw the broccoli and cut any large florets in half.
- 2
Cut the chicken into ½-inch cubes and season with ½ teaspoon each salt and pepper. Sear it in olive oil over medium-high heat for about 2 minutes per side, until lightly browned, then move it to a large bowl.
- 3
Add the onion and carrots to the skillet and cook about 5 minutes, until the onion softens. Add them to the bowl with the chicken. Melt the butter in the skillet, whisk in the flour, and cook 1 minute after the mixture turns foamy.
- 4
Slowly whisk in the broth, then the milk. Simmer until the sauce coats a spoon, about 3–4 minutes. Turn off the heat and stir in the smoked paprika, garlic powder, onion powder, and remaining salt and pepper.
- 5
Add the broccoli, rice, and half the cheddar to the bowl. Pour over the sauce and mix until coated, then spread it in the dish. Top with the remaining cheddar and bake uncovered for about 35 minutes, until the edges are bubbling and golden.