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.
