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Creamy Chicken and Rice Casserole with Peas, Carrots, and Cheddar
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Source: Cooks Illustrated
| Topping: | |
| 4 slices | white bread |
| 2 tablespoons | unsalted butter |
| 1/2 ounce | Parmesan cheese, grated |
| Filling: | |
| 4 tablespoons | unsalted butter |
| 1 medium | onion, minced |
| 3 medium | carrots, peeled and chopped medium |
| 1 teaspoon | salt |
| 3 medium | garlic cloves, minced |
| 1/4 cup | all-pupose flour |
| 3 1/2 cups | low-sodium chicken broth |
| 3 1/2 cups | whole milk |
| 1 1/2 cups | white rice, long grain |
| 1/8 teaspoon | ground black pepper |
| 1/8 teaspoon | cayenne pepper |
| 2 pounds | chicken breast, boneless, skinless |
| 8-12 ounces | sharp cheddars cheese, shredded |
| 1 1/2 cups | frozen peas |
| 2 tablespoons | fresh parsley, chopped |
| 1 | lemon |
For the topping: Process the bread and vutter in a food processor fitted with the steel blade until coarsely ground, about six 1-second pulses. Transfer to a bowl and toss with the Parmesan; set aside.
For the filling: Adjust an oven rackto 400 degrees. Melt the butter in a Dutch oven over medium heat. Add the onion, carrots, and salt; cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the chicken broth and milk; bring to a simmer, whisking often. Stir in the rice, pepper, and cayenne; return to a simmer. Turn the heat to medium-low, cover, and cook, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 30 minutes.
Add the chicken and continue to cook uncovered over medium-low heat, stirring occasionally until it is no longer pink, about 4 minutes. Off the heat, whisk in the cheddar and peas.
Pour the mixture into a 9 by 13 inch baking dish and sprinkle with bread crumb topping. Bake until the otpping is browened and the casserole is bubbling, 20 to 25 minutes. Cool for 10 minutes. Sprinkle with the parsley and serve with the lemon wedges.
Planning ahead: Follow the recipe through step 3, cooking the chicken through completely, about 10 minutes, before adding the cheddar and peas. Pour the mixture into a 9 by 13-inch baking dish. Wrap the dish tightly with plastic wrap and poke several vent holes with the tip of a paring knife. Refrigerate the chicken and rice until cool, about 3 hours, then wrap tightly with another sheet of plastic wrap. Refrigerate the topping and casserole separately for up to 3 days.
To Bake: Allow the covered dish to sit at room temperatue for 1 hour. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Remove the plastic wrap and sprinkle with the bread-crump topping. Bake, uncovered, until bubbly and heated through , about 45 minutes. Cool for 10 minutes. Sprinkle with the parsley and serve with the lemon wedges.
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