Cheesy Chicken and Rice Casserole

So, I'm southern, and southern ladies love a good casserole! This is great for a get together or just a middle of the week meal! I love how easy and quick this is, it is also really economical! It goes a long way, and I always have plenty of leftovers for the next day!



1/2 stick butter
1/4 cup olive oil
1 small onion diced
1 cup red bell pepper chopped
1/4 cup celery
1/4 cup chopped mushrooms
3-5 cloves garlic, minced
1 tbsp flour
1 cup chicken stock
1/2 cup cooking wine (white)
1/4 cup heavy cream
1 cup grated parmesan
1 tsp salt
1 tsp pepper
1 tbsp #Badia complete seasoning
3 cups shredded chicken (rotisserie is fine)
2 cups cooked rice
1 1/2 cups of frozen green peas
1 cup shredded cheddar cheese

How to do it

Preheat Oven to 450F and cook rice.

In a large skillet, melt the butter in the olive oil. Add the veggies (onion, celery, bell pepper, garlic and mushrooms) Saute until tender and fragrant. Add all seasoning here.

Add flour and cook until integrated. add liquids (wine, cream and chicken stock) and combine. Add peas and parmesan and simmer for 5 minutes.

Add rice and shredded chicken to mixture and stir to combine. Pour all ingredients into a greased 9x11 casserole dish. Spread shredded cheddar over the top.

Bake for 20-25 minutes, until bubbly and golden brown. Allow to cool for 10 minutes before serving. Serve with garlic bread.

Bon appetit and enjoy!