November 3, 2015
CHICKEN AND RICE CASSEROLE
BEST EVER CHICKEN AND RICE CASSEROLE
2 T. butter
½ large Vidalia onion
1 clove of garlic
Salt and pepper to taste
½ t. chili powder
½ t. cayenne pepper
2 T. flour
2 cups chicken stock
1 cup milk
1 ¼ cup converted rice, not instant
1 Rotisserie chicken
1 package of Green Giant Steamers Mixed Vegetables
(Estelle’s used Black Beans, Carrots, Edamame and Snap Peas)
2 cups cheddar cheese, shredded
2/3 cup Italian Bread Crumbs
2/3 cup Parmesan Cheese
Melt butter in a medium saucepan oven over medium heat and cook onions and garlic until slightly transparent. Add salt, pepper, chili powder and cayenne pepper. Stir gently Add flour and mix well.
Whisk milk and stock into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low and cook for about 4-5 minutes. Remove from heat.
Layer pieces of rotisserie chicken in a baking dish. Layer one package of frozen steamer vegetables over the chicken. Pour rice mixture over all. Then top with cheddar cheese, Italian bread crumbs and parmesan cheese. Bake at 350 degrees F. for 45-60 minutes.