Love & Best Dishes: Cheesy Chicken and Rice Casserole Recipe

cream of chicken soup

🥗Healthier: homemade chicken broth

💰Cheaper: canned vegetable soup

Homemade broth reduces sodium and enhances flavor.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese maintains creaminess with fewer calories.

broccoli

🥗Healthier: spinach

💰Cheaper: frozen mixed vegetables

Frozen veggies are cost-effective and nutritious.

chicken breast

🥗Healthier: skinless chicken thighs

💰Cheaper: canned chicken

Canned chicken is convenient and budget-friendly.

Melt butter in a pot over low heat.

Add chopped onion and red bell pepper to the pot and sauté for about 5 minutes until tender.

Add fresh squeezed garlic to the pot and cook for an additional minute.

Stir in 1 tablespoon of flour to thicken the mixture.

Pour in 1 cup of chicken stock, followed by 1/4 cup of heavy cream and white wine, stirring to combine.

Bring the mixture to a boil, then reduce heat to simmer.

Add Parmesan cheese, black pepper, poultry seasoning, salt, and chopped parsley to the mixture and stir well.

Spray an 11 by 7 baking pan with cooking spray to prevent sticking.

In a separate bowl, mix panko breadcrumbs with melted butter and half a cup of Parmesan cheese for topping.

Add cooked rice and frozen peas to the pot, stirring to combine all ingredients.

Add cooked chicken pieces to the mixture, ensuring they are visible and not cut into small pieces.

Pour in additional heavy cream to keep the casserole moist, about 1 cup.

Transfer the mixture to the prepared baking pan and spread evenly.

Top with the panko and Parmesan mixture.

Bake in the oven at 350°F to 400°F for about 25-30 minutes, or until the panko is golden brown and everything is bubbly hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens