Chicken and Rice Casserole II

This hearty casserole is made with chicken, cooked rice, and a homemade Cheddar cheese sauce. To save time, you may use leftover cooked chicken.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 767 Calories

Ingredients

• 2 cups milk
• ⅓ cup butter
• 8 tablespoons all-purpose flour
• 1 cup cooked white rice
• salt and pepper to taste
• 1 (4.5 ounce) can sliced mushrooms
• 1 cup chicken stock
• 1 onion, quartered
• 2 stalks celery
• 2 bay leaves
• 2 cups shredded Cheddar cheese
• 1 (4 pound) bone-in chicken, cut into pieces

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a large pot, boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.

Step 3

In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock; bring to a boil, reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove pan from heat and stir in the cheese.

Step 4

Stir the cooked chicken, rice, and mushrooms into the cheese sauce and season with salt and pepper. Pour mixture into a 1 1/2 quart casserole dish.

Step 5

Bake in preheated oven until mixture is hot and bubbly and beginning to brown on top, about 30 minutes.