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Cheesy Chicken & Rice Casserole 2x the delicious servings!

The beauty of a great casserole, besides everything, of course, is that a little effort goes a long way. This big batch of deliciousness showcases a comforting pot pie-inspired combination of chicken, peas, and carrots. Best of all, this simple baking dish bonanza—complete with rice and a cheesy golden panko topping—is ready for big gatherings and weeknight dinners alike (with the built-in bonus of an easy heat-and-eat lunch the next day!). This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

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Seasonal New Protein Smart Multi-Portion dinners
Prep: 45 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 20 oz chicken cutlets
  • 9 oz carrots
  • 1 onion
  • 4 tbsp cream cheese
  • 1 cup jasmine rice
  • 2 chicken stock concentrates
  • 4 oz cream sauce base
  • 1 tbsp fry seasoning
  • 1 tbsp italian seasoning
  • 1 cup cheddar cheese
  • 4 oz peas
  • 0.25 cups panko breadcrumbs
  • 1 tsp cooking oil
  • salt
  • pepper
  • 40 oz chicken cutlets
  • 18 oz carrots
  • 2 onions
  • 8 tbsp cream cheese
  • 2 cups jasmine rice
  • 4 chicken stock concentrates
  • 8 oz cream sauce base
  • 2 tbsp fry seasoning
  • 2 tbsp italian seasoning
  • 2 cups cheddar cheese
  • 8 oz peas
  • 0.5 cups panko breadcrumbs
  • 1 tsp cooking oil
  • salt
  • pepper

Instructions

  1. • Drain any excess liquid from chicken*;
    place in a large pot with enough salted
    water to cover by 2 inches. Cover and
    bring to a boil; reduce heat to medium
    low and simmer until chicken is cooked
    through, 10-12 minutes.
    • Transfer chicken to a cutting board;
    discard cooking liquid. When cool
    enough to handle, shred chicken
    with two forks. (You can also cut it
    into cubes!)
  2. • While chicken cooks, wash and
    dry produce.
    • Trim, peel, and dice carrots into
    ¼-inch pieces. Halve, peel, and dice
    onion into ¼-inch pieces. Drop cream
    cheese (in packets) into a small bowl
    of warm water to soften.
    • Heat a drizzle of oil in a medium pot
    over medium-high heat. Add carrots
    and onion; season with salt and
    pepper. Cook, stirring occasionally,
    until slightly softened, 2-3 minutes. Stir
    in rice, stock concentrates, 2¼ cups
    water (4½ cups for 8 servings), and a
    big pinch of salt. Bring to a boil, then
    cover and reduce heat to low. Cook
    until rice is tender, 15-18 minutes.
  3. • Meanwhile, in a large bowl, mix
    cream cheese, cream sauce base, Fry
    Seasoning, Italian Seasoning, half
    the cheddar, and ¼ cup water (½ cup
    for 8 servings).
  4. • When rice is done cooking, fluff with
    a fork.
    • Transfer shredded chicken and rice to
    bowl with cream cheese mixture; add
    peas and stir to evenly coat.
    • Taste and season with salt and pepper
    if desired.
  5. • Adjust rack to top position; heat
    broiler to high.
    • Transfer filling to an 8-by-8-inch
    baking dish (9-by-13-inch baking dish
    for 8 servings).
    • Sprinkle evenly with remaining
    cheddar, then top with panko. Broil
    until cheese melts and panko is lightly
    browned, 2 to 3 minutes. TIP: Watch
    carefully to prevent burning!
  6. • Let casserole rest for 5 minutes. Divide
    between plates and serve.
    Chicken is fully cooked when internal temperature reaches 165°.