Cheesy Chicken and Rice Casserole

Recipe by The Kiwi Country Girl for Leftover Lunch Truck

 

Time of preparation

15 min

Cooking time

30 min

Share

AddThis is disabled because of cookie consent

Print

Ingredients 

  • 2 cups leftover shredded or sliced chicken
  • 4 cups cooked rice (white or brown)
  • 1/2 cup to 1 cup leftover pumpkin
  • Optional: 1 cup uncooked mushrooms, broccoli, spinach, beans or peas that need to be used up

Cheese Sauce

  • 40 grams butter
  • 1/4 cup flour
  • 1/2 teaspoon dried thyme
  • 2 cups chicken stock
  • 1/3 cup Best Foods mayonnaise
  • salt and pepper
  • 2 cups grated cheese (divided)

Recipe Directions

  1. Add the butter and flour to a large pot and cook over a medium heat until the butter has melted. Add the thyme and cook for a couple of minutes, whisking frequently

  2. Add about ½ cup of the chicken stock and whisk it into the flour mixture until there are no lumps. Add the rest of the stock and bring to the boil, whisking every 20 seconds or so to make sure it doesn't stick to the bottom and go lumpy

  3. Once the sauce thickens (5 minutes) take it off the heat and whisk in the Best Foods Mayo, salt and pepper and 1 cup of the grated cheese

  4. Stir in the cooked chicken and rice (as well as any other veggies you want to add in) and transfer to a large baking dish

  5. Top with the remaining grated cheese and bake for 25-30 minutes until golden brown and bubbling

  6. Serve immediately with garlic bread and a salad