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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
20 ounce
Chicken Cutlets
9 ounce
Carrots
1 unit
Onion
4 tablespoon
Cream Cheese
(Contains Milk)
1 cup
Jasmine Rice
2 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains Milk)
1 tablespoon
Fry Seasoning
1 tablespoon
Italian Seasoning
1 cup
Cheddar Cheese
(Contains Milk)
4 ounce
Peas
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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!)
• 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.
• 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).
• 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.
• 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!
• Let casserole rest for 5 minutes. Divide between plates and serve.
Chicken is fully cooked when internal temperature reaches 165°.
