Updated: May 20, 2021
There is something about casseroles that is indulgent, hearty, and sooo satisfying. Along with chicken and gravy with rice, this recipe is also a delicious and easy classic casserole dish. This recipes is one of my favorites that I save for when I have company over or for the holidays because is makes so much food. Every bite is packed with gooey cheese, tender chicken, and savory vegetables that you won't be able to get enough of. Like always, my personal spin on this dish is to preserve the essence of the dish while adding more flavor and nutritional value to it. I guarantee that this dish will be a hit if you're cooking for group of people or your family!
-2-3 chopped boneless skinless chicken breasts seasoned with black pepper and salt
-1-2 cups fresh broccoli florets
-1/2 cup chopped baby bella mushrooms
-1/4 cup chopped yellow or red onions
-1/2 cup chopped carrots
-1 cup Sarita Long Grain Enriched Rice
-1 1/2 cups milk
-1 cup freshly grated cheddar cheese
-black pepper to taste
-1 shake smoked paprika
-1 tsp. McCormick Rotisserie Chicken Seasoning
-2 tbs. flour
-1/2 cup butter or margarine
-1 tsp. garlic powder
-1 tsp. salt
-1/4 tsp. cayenne pepper (optional)
Note: You can also use 8 oz. of cream cheese or neufchatel as an alternative to using flour and butter/or margarine for the cheese sauce for a creamier texture
Steam broccoli for 15 minutes and set aside. Cook rice. In a pan, season chicken with salt and pepper then cook the chicken with 1 tbs. olive oil on medium heat for 5 minutes. In a separate pan, sautee the onions and mushrooms in 1 tbs. butter or margarine for 5 minutes.
In a pot, melt margarine and whisk in flour. Slowly add milk, cheese, onions, and all seasonings. Cook for about 3 minutes until well mixed.
Preheat oven to 350 degrees. In a baking dish, layer the rice first then the chicken and vegetables. Add the cheese sauce and thoroughly mix the sauce with the rest of the casserole. Bake for 20 minutes. Serve and enjoy!
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