Baked Chicken and Rice with Cheddar Cheese

chicken and rice casserole with peas
Lauri Patterson/E+/Getty Images
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 4 Servings
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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