Creamy Chicken and Rice Bake
A comforting dish combining tender chicken and fluffy rice in a creamy sauce, topped with crunchy Ritz crackers.
Ingredients
For the sauce
- 4 tablespoons butter for sautéing
- 1/2 cup diced onion
- 1 cup diced carrot
- 1/2 teaspoon kosher salt
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons Better Than Bullion Chicken Base
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
For the main dish
- 3 cups chopped cooked chicken from a rotisserie for convenience and extra flavor
- 1/2 cup frozen peas
- 1/4 cup sour cream
- 1 teaspoon kosher salt (or to taste)
- 3 cups cooked white rice
For the topping
- 30 pieces Ritz crackers, crushed
- 2 tablespoons melted butter to mix with crushed crackers
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with butter and set aside.
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the chopped onion, diced carrot, and kosher salt; sauté until the carrots are just tender and the onions are translucent.
- Sprinkle in the flour and stir for 2-3 minutes, then slowly add the milk, Better Than Bullion Chicken Base, garlic powder, dried thyme, onion powder, and black pepper. Stir and cook until the mixture simmers and thickens, about 5-8 minutes.
- Stir in the chopped rotisserie chicken, frozen peas, and sour cream. Add salt to taste.
- Spread the cooked white rice evenly over the bottom of the greased pan. Pour the creamy chicken mixture over the rice.
- In a separate bowl, mix the crushed Ritz crackers with melted butter and stir to coat the crumbs evenly. Sprinkle the crushed crackers over the top of the creamy chicken mixture.
Baking
- Bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until bubbly around the edges and golden brown on top.
- Remove the pan from the oven and let it sit for 5 minutes before serving.
Notes
For added flavor, serve with a simple side salad or steamed vegetables. Consider adding fresh herbs as garnish. Store leftovers tightly covered in the refrigerator for up to 3 days, or freeze in an airtight container for up to 2 months. Reheat in the oven.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 5g
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