Creamy Chicken and Rice 

A simple rich and creamy chicken casserole.

Cottage Cheese Casserole:

Stir in 16 oz cottage cheese
(if using chicken sauce from refrigerated then just layer the cottage cheese in on top of the rice and vegetables.)

Green beans or steamed broccoli (optional)

about 3 c cooked rice

Combine the rice, vegetables, chicken sauce and cottage cheese in a 12 inch warmed cast iron skillet. Top with parmesan but stir it into the casserole a little.
In large allclad pan saute:
2 sticks unsalted butter
4 or so chopped onions
1 t salt sprinkled over

Grate about 1 c parmesan cheese

Slice about 3-5 lb boneless chicken into bite sized pieces. Set aside.

When onions are caramelized add 1/2c white flour and 1 more t of salt. Stir and saute over medium heat until it smells nutty and is golden brown.

Stir in 3 c milk, one cup at a time until smooth. Cook until bubbly and thick.

Sprinkle the raw chicken with another t of salt and stir it right into the sauce. Cook it in the sauce only until it begins to loose its pink.

Make sure chicken is white but not overcooked. If using right away it doesn't matter since it is going into the oven now. But if keeping, you want the chicken a little more done.

*This leaves you with a very thick creamy chicken sauce that can be used in different casseroles.

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