Chicken and Rice Casserole
Servings: 8 Servings
Ingredients
- 2 pounds chicken breast ~ 3 breast, cubed
- 2 Tbs butter
- 2 Tbs olive oil
- 5 large stalks celery chopped
- 2 large cloves garlic minced
- 1/2 tsp thyme
- 1 medium onion chopped
- 2 cups whole milk
- 2 cups chicken stock
- 1 tsp salt
- 3 Tbs cornstarch
- 1 bunch green onions chopped with green reserved
- 1 1/2 cup medium grain rice uncooked
- 1 Tbs Cajun seasoning
Instructions
- Preheat the oven to 350 degrees.
- In a Dutch oven, melt butter and olive oil over medium low heat. Cube the chicken and seasoning with Cajun seasoning. Cook the chicken until done. Remove the chicken and set aside.
- Add celery, onion, white portion of green onions and salt to the Dutch oven. Cook partially covered for 8 minutes, stirring occasionally.
- Uncover the vegetables and add garlic. Continue cooking uncovered stirring occasionally for about 8 minutes.
- In a separate bowl, combine milk, thyme and cornstarch. Stir until well combined and the mixture is smooth. Let stand for a few minutes.
- Once the vegetables are tender and soft, stir the milk mixture vigorously with a fork to make sure there are no clumps. Pour into the vegetable mixture and stir.
- Bring to a boil and then reduce heat to a simmer. Add the chicken stock stir. Mix in the fully cooked chicken and uncooked rice.
- Pour the mixture from the Dutch oven into the casserole dish. Cover and bake for 1 hour.
- Garnish with green onions and serve.
