Lunch / Dinner
Chicken and Rice Casserole
Using only one skillet to prep, cook, and bake, this recipe focuses on packing in flavor (and vegetables!) without any of the fuss. Chicken and rice get a weeknight upgrade in this cozy casserole ready in under 45 minutes. With rotisserie chicken and a quick, stir-together cream sauce, you’ll have this all-in-one supper bubbling away in the oven in no time.
Ingredients
Instructions
Preheat oven to 350°.
Bring a 10-inch cast-iron skillet of water to a boil. Add Broccolini, and cook for 1 minute. Drain and transfer to an ice water bath to stop the cooking process. Drain well. Wipe skillet dry.
Melt ½ cup butter in the same skillet over medium heat. Add carrot, and cook, stirring frequently, for 1 minute. Add garlic and onion, and cook, stirring frequently, until softened, 4 to 5 minutes. Stir in flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in broth until smooth, and bring to a boil. Reduce heat to medium-low, and cook, stirring constantly, until thickened, about 2 minutes.
Remove from heat. Stir in cream cheese, mustard, salt, thyme, sage, and pepper until well combined. Gradually stir in Broccolini, chicken, and rice. (Skillet will be very full.) Stir together crackers and melted butter in a small bowl. Sprinkle onto chicken mixture.
Bake until golden brown and bubbly, about 20 minutes. Let stand for 10 minutes before serving. Top with thyme and sage, if desired.