Chicken casserole with a rich cheese sauce.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot, boil the chicken with the onion, celery and bay leaves until done. Let chicken cool until you can handle it. Remove chicken meat from the bones and cut into small pieces.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Slowly stir in the cold milk and chicken stock; bring to a boil, reduce heat to medium-low and cook, stirring constantly, until mixture begins to thicken, about 5 minutes. Remove pan from heat and stir in the cheese.

  • Stir the cooked chicken, rice, and mushrooms into the cheese sauce and season with salt and pepper. Pour mixture into a 1 1/2 quart casserole dish.

  • Bake in preheated oven until mixture is hot and bubbly and beginning to brown on top, about 30 minutes.

Editor's Note:

For speedier prep, use 2 to 4 cups chopped cooked chicken in the casserole, rather than cooking a whole chicken for this recipe.

Nutrition Facts

767 calories; 52.7 g total fat; 226 mg cholesterol; 610 mg sodium. 17.3 g carbohydrates; 53.3 g protein; Full Nutrition

Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/12/2005
We added some peppers extra fresh mushrooms diced up 1\2 an onion and used leftover chicken instead of a whole one. The flavour was good add some corn or brocolli and use white and wild rice instead. Also we were unsure of whether it should be 1 cup rice before or after cooking. Definately 1 cup (or a little more) before cooking. This recipe has a ton of potential. We are looking forward to making it again. Read More
(30)

Most helpful critical review

Rating: 3 stars
06/23/2003
I thought this recipe was okay. However it tastes alot like Easy Cheesy Skillet Chicken. Read More
(4)
50 Ratings
  • 5 star values: 19
  • 4 star values: 26
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
07/12/2005
We added some peppers extra fresh mushrooms diced up 1\2 an onion and used leftover chicken instead of a whole one. The flavour was good add some corn or brocolli and use white and wild rice instead. Also we were unsure of whether it should be 1 cup rice before or after cooking. Definately 1 cup (or a little more) before cooking. This recipe has a ton of potential. We are looking forward to making it again. Read More
(30)
Rating: 4 stars
07/12/2005
We added some peppers extra fresh mushrooms diced up 1\2 an onion and used leftover chicken instead of a whole one. The flavour was good add some corn or brocolli and use white and wild rice instead. Also we were unsure of whether it should be 1 cup rice before or after cooking. Definately 1 cup (or a little more) before cooking. This recipe has a ton of potential. We are looking forward to making it again. Read More
(30)
Rating: 5 stars
12/22/2003
Both my husband and I enjoyed this casserole. It's a keeper. I used fresh mushrooms and it was great think I might try adding broccoli to make a complete meal. Read More
(22)
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Rating: 4 stars
11/15/2005
This recipe was great. My family really enjoyed it. Next time I would cook boneless chicken breast instead of whole chicken. Would save a bit of time. Read More
(17)
Rating: 4 stars
04/21/2005
This was great! We used fresh mushrooms and did 1 cup cheddar 1 cup monterey jack. Also added some frozen broccoli. This is the chicken and rice recipe we will be using from now on. Thanks so much for sharing! I've been searching for a good chicken rice recipe... Read More
(10)
Rating: 5 stars
03/31/2011
Gosh where do I start? This recipe was FANTASTIC but also was VERY economical with a couple of ideas! I used a package of raw chicken tenders (about 10 to a package) instead of a whole chicken. I boiled those with celery onion garlic and a lot of different spices in a big pot of water. To help with the budget I used only 5 of the chicken tenders once cooked and used 2 cups of cooked rice. I also added some of the strained veggies from my stock to add texture and color. I used only half of the cheese sauce and topped with crushed buttery crackers. Came out great good comfort food good food for a snowy day! The economical part I used the rest of the stock veggies tenders in addition to a small bag of frozen stew veggies and a little soup pasta to make a fabulous chicken soup! I added a tiny bit more milk to the leftover cheese sauce (and spices) to add to a little bit of leftover pasta and veggies that were in the fridge to make a nice lunch! I could have also made creamed peas with the rest of the cheese sauce too but had to use the other leftovers first! So I highly recommend this recipe it can be stretched and if you keep the stock and veggies you can get two plus meals out of one!!!!!!!! Thanks a million!!!!!!!!!!! Read More
(8)
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Rating: 4 stars
04/11/2012
Really enjoyed this recipe. Was a great way to use leftover turkey and a wild rice/quinoa blend I had. Made as directed but didn't have mushrooms so omitted and replaced with broccoli. When making the cheese sauce i just added some granulated garlic and onion as well as some sage plus salt and pepper. Very tasty! Everyone really enjoyed. Read More
(6)
Rating: 5 stars
11/07/2005
my hubby claims he doesnt like rice but he sure gobbled this one up! Also make a great stock for next days lunch- soup i just added noodles! 2fer1 yeah! Read More
(6)
Rating: 4 stars
10/08/2007
Great. I used leftover turkey didn't add the cup of chicken broth (didn't have any) and I added frozen peas. It turned out great and was a great way to use the leftover meat. The sauce was super easy to make even with a toddler in the kitchen! Read More
(4)
Rating: 4 stars
06/23/2003
husband and company loved it! I will make this again. Read More
(4)
Rating: 3 stars
06/23/2003
I thought this recipe was okay. However it tastes alot like Easy Cheesy Skillet Chicken. Read More
(4)