Baked Chicken and Rice with Cheddar Cheese

chicken and rice casserole with peas
Lauri Patterson/E+/Getty Images
    60 mins
Ratings

This baked chicken and rice casserole is made with cooked diced chicken. Peas and celery add color and texture to the dish, while cheese makes it a satisfying one-dish meal.

See Also
Easy Chicken and Rice Casserole with Italian Dressing
 

What You'll Need

  • 1 cup long-grain rice, uncooked
  • 1 cup sliced celery
  • 1 (10oz) package frozen peas, about 1 1/2 cups
  • 2 cups water
  • 2 teaspoons salt, divided
  • 3 tablespoons butter, divided
  • 1 to 1 1/2 cups cooked diced chicken
  • 2 tablespoons flour
  • 1/8 teaspoon pepper
  • 2 cups milk
  • 1 cup shredded mild cheddar or American cheese

How to Make It

  1. Heat the oven to 375° F (190° C/Gas Mark 5). Lightly butter a 2-quart baking dish.
  2. In a medium saucepan, combine rice, celery, 2 cups water and 1 teaspoon salt. Heat to boiling. Cover and simmer for about 8 minutes; add peas and cook an additional 8 to 10 minutes, or until rice is tender and water is absorbed. 
  3. Melt 2 tablespoons of butter in a medium saucepan or skillet. Saute chicken for about 1 minute; mix with the rice.
  1. In the same saucepan in drippings, stir in the remaining 1 tablespoon of butter, the flour, pepper, and remaining 1 teaspoon salt. Continue to cook, stirring constantly, just until bubbling. Gradually stir in the milk. Continue cooking and stirring until sauce thickens and gently boils for about 1 minute.
  2. Pour sauce over the chicken rice mixture and gently stir to blend ingredients.  
  3. Transfer to the buttered baking dish. 
  4. Sprinkle with cheese; bake for 20 minutes.

Serves 4.

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