Cheesy Chicken and Rice Casserole

• 분량: 8 servings
• 활동 시간: 10 minutes
• 총 시간: 55 minutes

재료

4 tablespoons unsalted butter (plus more for greasing pan)

¼ cup all-purpose flour

¼ cup dry white wine (or additional chicken stock)

½ tablespoon fresh minced garlic

2 cups low-sodium chicken broth

1 teaspoon kosher salt

1 teaspoon black pepper

½ tablespoon fresh chopped thyme (or ½ teaspoon dried thyme leaves)

4 cups cooked rice (any variety)

2 cups cooked chicken (shredded or diced)

2 cups shredded cheddar cheese (for sauce)

1½ cups shredded cheddar cheese (for topping casserole)

방향

Prepare

Preheat oven to 350℉/175℃. Lightly grease a 9x13 baking dish with butter.

Melt 4 tablespoons unsalted butter into a medium saucepan over medium-high heat. Whisk in ¼ cup all-purpose flour and cook for 1 minute to cook off the raw flour taste.

Add

Slowly whisk in ¼ cup dry white wine (or additional stock) and ½ tablespoon fresh minced garlic, whisking until thickened. Add 2 cups low-sodium chicken broth, ¼ cup at a time, whisking to incorporate. Add in 1 teaspoon kosher salt, 1 teaspoon black pepper, and ½ tablespoon fresh chopped thyme, and bring the mixture to a simmer. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon. Reduce heat to medium-low and then stir in 2 cups shredded cheddar cheese until melted.

Combine

Turn off the heat and stir in 4 cups cooked rice and 2 cups cooked chicken (diced or shredded)

Bake

Transfer the chicken and rice mixture the the buttered 9×13 inch baking dish. Top with remaining 1½ cups shredded cheddar cheese.

Bake, uncovered, for 25-30 minutes or until cheese is melted through.

영양 정보

• 칼로리: 485 kcal
• 지방 전체: 24 g
• 포화 지방: 13 g
• 콜레스테롤: 67 mg
• 나트륨: 911 mg
• 탄수화물 전체: 76 g
• 식이섬유: 3 g
• 단백질: 21 g