Description
This Creamy Chicken and Rice Bake is so comforting – we love the crispy Ritz cracker topping, the creamy white sauce, juicy chicken, and tender vegetables.
Ingredients
Scale
- 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
- Preheat oven to 350 degrees. Grease a 9 by 13 inch pan with butter and set aside.
- 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.
- 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.
- Stir in chicken, peas, sour cream and additional salt to taste.
- Spread cooked white rice evenly over the bottom of the greased pan. Pour the creamy chicken mixture over the rice.
- 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.
- 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
