Chicken and Rice Casserole Recipe
Chicken and Rice Casserole is the weeknight hero of Southern cooking — one dish, one oven, and very little cleanup for a meal that tastes like you spent all afternoon on it. Creamy, tender chicken over perfectly cooked rice with that bubbly, golden top that everyone loves.
Ingredients
2 onions, thinly sliced
2 tbsp butter
1 1/2 cups milk
1 cup cream
1 pkg Pioneer® Biscuit Gravy Mix
1/2 cup goat cheese, crumbled
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp oregano, dried
1/2 cup asparagus, tips
1 cup chicken breast, cooked and diced
1 cup rice
This Chicken and Rice Casserole Recipe uses Pioneer Biscuit Gravy Mix to create a creamy, from-scratch sauce that binds the whole dish together with rich, savory flavor worth coming home to.
Instructions
- Preheat the Oven
Preheat oven to 350°F.
- Sauté the Onions
In a medium sauce pan, saute onions in butter over a low flame until tender and translucent.
- Build the Gravy Base
In a separate container, combine milk, cream, and Pioneer Biscuit Gravy. Add this mixture to the sauce pan and slowly bring to a simmer.
- Thicken and Season Sauce
Once the liquid begins to thicken, remove from heat and add goat cheese. Whisk until no lumps remain. Season with salt, nutmeg, and oregano.
- Fold in Filling Ingredients
Fold in asparagus, chicken, and rice.
- Transfer to Baking Pan
Pour the mixture into a 9″x9″ baking pan and cover with foil.
- Bake Until Tender
Bake for 25 minutes or until rice is tender.
- Cool Before Serving
Remove from oven and let cool for 10 minutes before serving.
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