Cheesy Chicken And Rice Casserole With Paula Deen

I’ve never been too fond of casseroles, but I love cheesy chicken and rice. When I saw this recipe by Paula Deen on YouTube, I knew it had to be good because of how colorful it was. I’ve been following her quarantine cooking series, and there’s not a recipe where I was not interested in making. A lot of her recipes sound so good, and they’re very simple. Paula is such an easy-going lady, and I applaud her for uploading almost every single day with a new video. Do not let the ingredients list intimidate you from making this cheesy chicken and rice casserole. It seems like a lot, but a lot of the ingredients get tossed in all together.

Ingredients:

• ¼ cup unsalted butter
• 1½ cup chopped sweet onion
• 1 cup chopped red bell pepper
• 3 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup chicken stock
• ½ cup dry white wine
• ¼ cup heavy whipping cream
• 1½ cups Freshly grated Parmesan, divided
• 1 teaspoon Kosher salt
• ½ teaspoon poultry seasoning
• ½ teaspoon ground black pepper
• 3 cups shredded rotisserie chicken
• 2 cups cooked long-grain rice
• 1½ cups frozen peas
• ¼ cup chopped fresh parsley
• chopped fresh parsley, for garnish

Directions:

Start off with, in a large skillet, melt butter over medium heat. Add onion, bell pepper, and garlic. Cook until vegetables are tender, about 3 minutes.

Then, season the vegetables with salt and pepper. Add the chicken to the skillet, and sprinkle a tablespoon of flour that will help thicken the ingredients up.

After all, I’ve appreciated Paula Deen’s tutorials. I love the everyday living, natural feel of them because they’re not rehearsed. I would pass on the peas because I don’t like them. Everything else in the recipe looks delicious. Casseroles are great to make for a large group of people or for leftovers.