Ingredients:
Chicken:
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
Veggies:
- 1/2 cup chopped onion
- 8 ounces sliced mushrooms
- 1 (15-ounce) can green beans, drained
Grains:
- 1 cup uncooked long-grain white rice
Creamy Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Cheese:
- 1 1/2 cups shredded cheddar cheese (divided)
Topping:
- 1/2 cup French-fried onions
Instructions:
Prep and Sauté:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Sauté chicken pieces until browned and cooked through. Remove the chicken and set aside.
- Add another tablespoon of olive oil to the skillet. Sauté onion and mushrooms until softened, about 5 minutes.
Make the Sauce:
- In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth.
- Gradually whisk in chicken broth and milk until the sauce is smooth.
- Stir in garlic powder, pepper, and salt. Bring to a simmer, then reduce heat and let thicken for 2-3 minutes.
- Remove skillet from the heat and stir in 1 cup of the cheddar cheese until melted.
Assemble the Casserole:
- Spread the rice evenly in the prepared baking dish.
- Stir in the cooked chicken, mushrooms, onions, and green beans.
- Pour the creamy sauce evenly over the rice mixture.
- Sprinkle with the remaining 1/2 cup cheddar cheese.
Bake and Finish:
- Bake uncovered for 30-35 minutes, or until the rice is tender, the sauce is bubbly, and the cheese is melted.
- Sprinkle with French-fried onions and bake for an additional 5 minutes, or until onions are golden brown.
- Let the casserole rest for 5-10 minutes before serving.
Tips:
- Variations: Experiment with other cheeses like Monterey Jack or Colby blend. You can also add a can of cream of mushroom or cream of chicken soup to the sauce for extra flavor.
- Fresh vs. Frozen Veggies: If you prefer, use fresh green beans. Just trim and cook them until crisp-tender before adding to the casserole.
- Make-ahead: You can assemble the casserole up to a day in advance. Cover and keep refrigerated until ready to bake.
Enjoy your hot, comforting, and cheesy chicken and rice casserole!
