Chicken and Rice Casserole
This Chicken and Rice Casserole is a complete meal in one dish! You have chicken, wild rice and veggies cooked into a tasty casserole. Add a side salad and you are good to go!
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Servings: 8
Calories: 263kcal
Ingredients
- 1 medium white onion chopped
- 5 carrots chopped
- 5 stalks of celery chopped
- 1 C wild rice
- 2 ½ C chicken broth
- 1 lb. boneless/ skinless raw chicken breasts cut into small pieces
- 4 tablespoon unsalted butter melted
- 1 teaspoon salt
- ½ teaspoon poultry seasoning
- 4 tablespoon flour
- 2 C whole milk
- Non-stick cooking spray
Instructions
- Preheat the oven to 350 degrees.
- Chop up the onion, carrots and celery into bite sized pieces.
- Add the veggies to a large casserole dish that you have sprayed with cooking spray.
- Add the rice and broth to the baking dish with the veggies. Cover the baking dish tightly with foil.
- Bake at 350 degrees for 1 hour and 15 minutes.
- Check on the rice and when it is almost done, add butter into a small sauce pan. Cook on medium heat while adding the flour, salt, and poultry seasoning. Stir to mix and cook for one minute. Begin to slowly add the milk while whisking. This will form a thick and creamy sauce.
- Remove the rice and veggies from the oven when done. Add the cut up chicken and the sauce to the casserole dish with the rice and veggies, stirring to combine all the ingredients.
- Return the casserole dish to the oven. Increase the oven temperature to 450 degrees baking for 30-20 minutes or until chicken has reached an internal temperature of 165 degrees F.
- Top with salt, pepper, and parsley.
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Nutrition
Serving: 8g | Calories: 263kcal | Carbohydrates: 26g | Protein: 18g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 683mg | Potassium: 583mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6674IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 1mg
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