Cheesy Chicken & Rice Casserole 2x the delicious servings!

Name: Cheesy Chicken & Rice Casserole 2x the delicious servings!
Yield: 2 servings
Ingredients: 1 cup Cheddar Cheese; 1 tbsp Fry Seasoning; 1 Onion; 1 cup Rice; 4 oz Frozen Peas; 4 tbsp Cream Cheese; 2 unit Chicken Stock Concentrate; 4 oz Cream Sauce Base; 1 tbsp Italian Seasoning; 1/4 cup Breadcrumbs; 20 oz Chicken Cutlets; 9 oz Carrot; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 cup Cheddar Cheese
1 tbsp Fry Seasoning
1 Onion
1 cup Rice
4 oz Frozen Peas
4 tbsp Cream Cheese
2 unit Chicken Stock Concentrate
4 oz Cream Sauce Base
1 tbsp Italian Seasoning
1/4 cup Breadcrumbs
20 oz Chicken Cutlets
9 oz Carrot
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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°.

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