Chicken and Rice Casserole


3 Tbsp butter

1/2 onion, diced

2 cloves garlic, minced

1/4 cup flour 

2 cups chicken broth 

1 cup 1/2 and 1/2 cream 

1 tsp poultry seasoning 

1 Tbsp dijion mustard 

2 Tbsp pesto 


3 cups cooked rice of choice (1 1/2 cups dry)

3 cups cooked chicken, shredded (6-7 frozen tenderloins, 8 mins IP, 10 min NR)

2 cups cheddar or cheese blend, shredded


1/3 cup butter, melted

1 1/2 cups panko bread crumbs 

1/2 cup Parmesan, freshly grated 

Fresh parsley, chopped (or dried), to taste


1. If not already made, cook chicken and rice.


2. Brown onion in butter on medium heat, 5-6 mins. Add garlic and flour, 1-2 mins. Slowly whisk in remaining sauce ingredients. Season salt and pepper to taste. Stir in chicken and rice. Pour into 8x8. Top with cheese. 


3. Separate bowl mix bread crumbs with butter, parsley and parm. Add topping to dish. 


4. Bake in 8x8 at 400 degrees covered for 25 mins, then uncovered 10 minutes. 

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