Cheesy Creamy Chicken Casserole
50 minutes to prepare serves 6
INGREDIENTS
- 2 cups cooked chicken, cubed
- 2 cups cooked rice
- 1 1/4 cups Italian cheese blend, shredded
- 1 1/4 cups sharp cheddar, shredded
- 1/2 cup onion, diced
- 1 head broccoli florets, chopped (about 3 cups)
- 1/2 cup celery, diced
- 1 tablespoon vegetable oil
- 3 tablespoons butter, divided
- 3 tablespoons flour
- 2 cups milk, room temperature
- 1/2 cup Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup cornflakes
PREPARATION
- Preheat oven to 350°F. Coat 9-by-13-inch baking dish with cooking spray.
- Warm vegetable oil in skillet over medium-high heat. Sauté onion, broccoli and celery until vegetables are soft and broccoli is bright green. Transfer to baking dish and spread around evenly.
- Add rice and chicken to vegetables in baking dish.
- In the same skillet, melt 2 tablespoons of butter in medium saucepan over low heat. Whisk in flour, and continue stirring for two minutes.
- Add milk slowly, continuously whisking until sauce thickens, then remove from heat. Add cheeses and Greek yogurt. Stir until melted. Pour cream sauce over top of rice, chicken and vegetables.
- Melt remaining 1 tablespoon of butter. Toss over cornflakes until moistened and sprinkle over casserole.
- Cover with foil and bake 25 minutes. Uncover, and bake an additional 5 to 7 minutes for a golden, crispy topping.
Recipe adapted from Humorous Homemaking
source : 12tomatoes.com
