Chicken and Rice Casserole
2 tbsp butter
1 tbsp olive oil
1 small onion, peeled and diced
2 tbsp flour (I used gluten-free)
1 cup milk
1 cup chicken broth
2 slices Swiss cheese, broken into small pieces
1/2 tsp Dijon mustard
1/2 tsp dried thyme
salt and pepper to taste
2 cups diced cooked chicken (about 2 breasts)
4 cups cooked rice (I used a combo of white and brown)
1 cup frozen peas (or cooked, leftover peas)
2 tbsp breadcrumbs (I used gluten free)
Preheat the oven to 400 and spray an 8×12 inch baking pan with cooking spray.
Melt butter and olive oil in a large saute pan over medium heat and add onion. Cook until starting to brown, about 5 minutes. Stir in flour and cook for one minute. Whisk in milk and broth and cook until it thickens.
Stir in cheese, thyme, salt, pepper and mustard, stirring until cheese melts. Stir in chicken and peas.
Spread rice in the baking pan. Top with chicken mixture. Sprinkle breadcrumbs on top and spray with cooking spray. Bake for 20-25 minutes until bubbly. Serves 6.
SOO easy and yummy!
I’m always on a quest to find great recipes for leftovers. My latest is a delicious combo of chicken and rice with a creamy sauce. No one will know you used leftovers to make this! Chicken and Rice Casserole 2 tbsp butter 1 tbsp olive oil 1 small onion, peeled and diced 2 tbsp flour … Read more