I know that some of you like to use cream soups and I do not have a problem with that. Seriously. I use them sometimes as a time saver. That being said, I try not to use them very often.
Making a cream sauce from scratch is an excellent substitute and gives a comforting, creamy texture to this Chicken & Rice Casserole.
Preheat your oven and a skillet. Start by getting your rice cooked. Then, dice your vegetables and saute them in about a tablespoon of olive oil until they soften and look glossy.
While those are cooking, melt the butter in a small pot. Stir in the flour and salt. Next, slowly pour in your milk and/or chicken broth. I use about a cup of each. Whisk well and when it starts to bubble and thicken, remove it from the heat.
Pour the sauce into your skillet with vegetables. Add the chicken and remaining seasonings.
When the mixture bubbles, stir in your cooked rice and remove it from the heat. Transfer the rice mixture into a casserole dish. Sprinkle with cheese and chow mein noodles for crunch. Heat until the cheese has melted.
Perfect for a rainy day or a tummy ache. This chicken and rice recipe is food for the soul.
Chicken and Rice
- 2 cups rice
- 4 cups chicken broth
- 1 tablespoon olive oil
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 large onion, diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 to 2 cups milk (See instructions)
- 1 to 2 cups chicken broth (See instructions)
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 cups cooked chicken, diced
- 1 cup cheddar cheese
- 1/2 cup chow mein noodles, optional
Preheat your oven to 350 degrees.
Prepare your rice according to package directions, substituting chicken broth for the water.
Place a skillet over medium-high heat. When the pan is hot, add olive oil and vegetables. Saute until the vegetables are softened.
Meanwhile, melt the butter in a small pot. Stir in the flour and salt. Next, slowly pour in the milk and/or chicken broth. (I use about a cup of each.) Whisk well and when it starts to bubble and thicken, remove it from the heat.
Pour the sauce into your skillet with vegetables. Add the chicken, black pepper, and thyme. When the mixture bubbles, stir in your cooked rice and remove it from the heat.
Transfer the rice mixture into a casserole dish. Sprinkle with cheese and chow mein noodles, if desired, for crunch.
Heat in the oven until the cheese has melted, about 20 to 30 minutes.
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