Jeremiah's Cashew Chicken Casserole

Perfect recipe for using up leftover chicken and rice. No cream of anything soup required! Using simplified bechamel and tarragon, this casserole isn't quite run of the mill.

• Preparation Time: 15 mins
• Cooking Time: 27 mins
• Total Time: 42 mins
• Calories: 300 Calories

Ingredients

• ¼ teaspoon salt
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 cup heavy whipping cream
• ⅛ teaspoon ground white pepper
• 1 tablespoon dried tarragon
• 1 ¼ cups chicken broth, divided
• 3 cups chopped cooked chicken
• 3 cups cooked jasmine rice
• 1 ½ cups chopped baby broccoli
• 1 cup coarsely chopped roasted cashews

Recipe Instructions

Step 1

Bake in the preheated oven until hot and bubbly, about 20 minutes.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Grease a 3-quart casserole dish.

Step 3

Melt butter in a saucepan over medium heat. Mix in flour and tarragon; cook for about 1 minute. Pour in 1 cup chicken broth and heavy cream gradually; stir continuously until smooth and thick, 6 to 8 minutes. Mix chicken breast, salt, and white pepper into sauce.

Step 4

Fill casserole dish with cooked rice. Spread broccoli on top. Pour remaining 1/4 cup chicken broth and sauce over broccoli. Sprinkle cashews evenly on top.