Cheesy Chicken & Rice Casserole

• Meat

  • 1 lb Chicken breast

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder

• Canned Goods

  • 3 cups Chicken broth

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 2 tbsp Flour or bisquick
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 2 cups Cheddar cheese
  • 1 cup Sour cream

Found on maebells.com

Description

Ingredients

• 1 pound chicken breast, shredded (3-4 cups)
• 1 cup uncooked rice
• 3 cups chicken broth
• 1 cup sour cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt and pepper to taste
• 2 tablespoons butter
• 2 tablespoons flour or Bisquick (I use gluten free Bisquick)
• 2 cups shredded cheddar cheese

Directions

• Preheat oven to 400
• I use my small crock pot to cook my chicken. I just put it on low before work and they are done when I get home. Alternatively, you can bake it on 400 for 25-30 minutes covered. When chicken is cooked, shred and set aside.
• In a small saucepan bring two cups of chicken broth to a boil, pour in rice, simmer on low until all liquid is absorbed.
• In a large mixing bowl combine shredded chicken, rice, spices and sour cream together, set aside.
• In the same small saucepan you used for the rice, melt two tablespoons of butter over medium heat.When it is completely melted and bubbling add two tablespoons of flour, stir mixture and let it simmer for about one minute, stirring occasionally.
• Slowly pour last cup of chicken broth into the flour mixture, stirring as you go.
• Let your cream of soup simmer for a couple minutes until the mixture thickens. This usually takes me 3-5 minutes.
• When mixture is thick pour it into the mixing bowl with the rest of your ingredients.
• Add in 1/2 cup cheese, stir well and pour into greased baking dish.
• Top with remaining cheese and bake for 25-30 minutes.