Chicken Casserole Recipe

Rinse 1 cup rice under cold water until the water runs clear to remove excess starch.

Combine rinsed rice, 2 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or equivalent) casserole dish.

Pat the diced chicken dry with paper towels. In a medium bowl, season with 1 tsp salt, 1 tsp black pepper and 1 tsp paprika; toss to coat evenly.

In a large skillet over medium heat, melt 1 tablespoon butter. Add the seasoned chicken in a single layer and cook 4–6 minutes, stirring occasionally, until just cooked through and lightly browned. Remove chicken to a plate and set aside.

In the same skillet, add remaining 2 tablespoons butter. Add chopped onion, diced carrots and diced celery. Cook 6–8 minutes, stirring occasionally, until vegetables are softened and onion is translucent.

Add minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Sprinkle 3 tablespoons flour over the softened vegetables in the skillet and stir to coat. Cook the roux 1–2 minutes to remove raw flour taste.

Slowly whisk in 2 cups chicken broth and 1 cup milk, scraping up any browned bits from the bottom of the skillet. Continue to simmer until mixture thickens slightly, about 3–5 minutes.

Stir in 1 teaspoon dried thyme, 1 teaspoon dried parsley, and the cooked chicken. Add the frozen peas and remove from heat. Taste and adjust seasoning with additional salt and pepper if needed.

Spread the cooked rice into the bottom of the prepared casserole dish in an even layer. Pour the chicken and vegetable sauce evenly over the rice, smoothing the top.

Sprinkle 3 tablespoons breadcrumbs and optional 3 tablespoons grated cheddar evenly over the casserole.

Bake uncovered in the preheated oven for 20–25 minutes, until bubbly and topping is golden. If desired, broil 1–2 minutes to brown the top—watch closely to prevent burning.

Remove from oven and let rest 5 minutes before serving to set the sauce.

While casserole bakes, prepare the salad. In a bowl whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice or vinegar, 1/2 tsp salt and 1/4 tsp black pepper to make a simple dressing.

In a large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes and 1 cup sliced cucumber. Drizzle with the dressing and toss lightly to coat.

Serve a portion of casserole alongside a serving of dressed salad.