Go Back
5 from 2 votes
Print

Grandma's Chicken and Vegetable Rice Bake

by happyvballgirl @ My Epicurean Adventures

Course Main Course
Cuisine American
Servings 8 people

Ingredients

Casserole

  • 1 1/2 lbs chicken, cooked and cubed (about 3 cups)
  • 2 cups long grain white rice
  • 4 cups low sodium chicken broth, divided (3 cups for rice, 1 cup for cheese sauce)
  • 2 cups water
  • 3/4 cup shredded carrots, diced
  • 1 cup onions, finely diced
  • 1 cup frozen peas

Cheese Sauce

  • 1 cup low sodium chicken broth
  • 1 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup cheddar cheese, shredded

Crumb Topping

  • 1/2 cup panko crumbs
  • 1 Tbsp butter, melted

Instructions

  1. In a large pot, bring combine 3 cups broth, water, rice, carrots and onions and bring to boil. Simmer for 35-45 minutes over low heat, stirring regularly, until broth is completely absorbed and rice and veggies are tender.

  2. Pre-heat oven to 350 degrees F and grease 13 x 9 inch baking dish.

  3. While rice is cooking, start making cheese sauce. In a medium sauce pan over medium heat, melt butter and add flour, salt and pepper. Whisk constantly, working mixture into a thick paste.

  4. Add 1 cup broth very slowly while whisking mixture until broth is fully incorporated, leaving no chunks.

  5. Bring to boil for a several minutes. Reduce heat and mix in shredded cheese until mixture is thick and smooth.

  6. Add chicken and peas into rice and fold in cheese sauce until well-combined. Transfer mixture into prepared baking dish.

  7. In a small bowl, combine panko crumbs with melted butter and mix well. Sprinkle evenly over chicken and rice mixture.

  8. Bake, covered, for about 30 minutes. Uncover and bake for 5-10 minutes more or until breadcrumbs are golden brown.

Recipe Notes

Since you're already going through the trouble of making one, why not double the recipe to put in the freezer to have later?! Or if your family doesn't need 8 servings, simply freeze half of it. You can freeze it with or without the breadcrumb topping.

When re-heating, either thaw in the fridge over night and bake according to the directions above or bake, covered, at 375 degrees F for 45-55 minutes or until heated throughout. Remove cover, and bake for additional 5-10 minutes. If you froze it without breadcrumbs, add them in when you remove the cover.