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Creamy Chicken and Rice Bake

  • Author: Julie
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x

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Ingredients

  • 4 tablespoons butter
  • 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
  • 3 cups chopped cooked chicken from a rotisserie
  • 1/2 cup frozen peas
  • 1/4 cup sour cream
  • 1 teaspoon kosher salt (or to taste)
  • 3 cups cooked white rice
  • 30 Ritz crackers, crushed
  • 2 tablespoons melted butter

Instructions

  1. Preheat oven to 350 degrees.  Grease a 9 by 13 inch pan with butter and set aside. 
  2. In a large pot or dutch oven, melt butter over medium high heat.  Add chopped onion, carrots and salt and saute until carrots are just tender and onions are translucent.  
  3. Add flour and stir for 2-3 minutes, then add milk, Better Than Bullion Chicken Base, garlic powder, dried thyme leaves, onion powder, and pepper.  Stir together, and cook until it comes to a simmer and thickens, about 5-8 minutes. 
  4. Stir in chicken, peas, sour cream and additional salt to taste. 
  5. Spread cooked white rice evenly over the bottom of the greased pan.  Pour the creamy chicken mixture over the rice.  
  6. In a separate bowl, mix crushed Ritz crackers with melted butter and stir to coat.  Sprinkle the crushed crackers over the top of the creamy chicken mixture evenly. 
  7. Bake at 350 degrees for 25-30 minutes or until bubbly around the edges and golden brown on top, then remove the pan from the oven and allow to set 5 minutes before serving. 


Nutrition

  • Serving Size: 1 Serving
  • Calories: 435
  • Sugar: 8g
  • Sodium: 902mg
  • Fat: 23g
  • Saturated Fat: 11g
  • Unsaturated Fat: 10.3g
  • Trans Fat: 0.5g
  • Carbohydrates: 37g
  • Fiber: 1.9g
  • Protein: 19g
  • Cholesterol: 85mg