Cheesy Chicken and Rice Casserole
Serves: 6
  • ¼ cup unsalted butter
  • 1½ cups chopped sweet onion
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • ½ cup dry white wine
  • ¼ cup heavy whipping cream
  • 1½ cups grated fresh Parmesan cheese, divided
  • 1 teaspoon kosher salt
  • ½ teaspoon poultry seasoning
  • ½ teaspoon ground black pepper
  • 3 cups shredded rotisserie chicken
  • 2 cups cooked long-grain rice
  • 1½ cups frozen peas
  • ¼ cup chopped fresh parsley
  • Garnish: chopped fresh parsley
  1. Preheat oven to 450°.
  2. In a large skillet, melt butter over medium heat. Add onion, bell pepper, and garlic. Cook until vegetables are tender, about 3 minutes. Whisk in flour; cook, whisking constantly, for 1 minute. Gradually whisk in stock, wine, and cream; bring to a boil. Reduce heat to medium-low; stir in 1 cup cheese, salt, poultry seasoning, and pepper until cheese is melted and sauce is thickened, about 5 minutes. Stir in chicken, rice, peas, and parsley. Spoon mixture into an 11×7-inch baking dish. Sprinkle with remaining ½ cup cheese.
  3. Bake until bubbly and lightly browned, about 25 minutes. Let stand for 10 minutes before serving. Garnish with parsley, if desired.
Recipe by Paula Deen Magazine at