Paula Deen Cheesy Chicken & Rice Casserole

Paula Deen Cheesy Chicken & Rice Casserole takes 1 hour and rotisserie chicken, long-grain rice and Parmesan to make a creamy, bubbly baked dinner for 6. It's an easy chicken casserole for church supper, Sunday dinner or a busy weeknight, and it's Southern comfort food made with a store-bought rotisserie chicken.

Whisk the flour into the buttery vegetables for a full minute before any liquid goes in, because that cooks out the raw taste. Skip it and the sauce turns pasty and never gets that creamy, silky texture around the rice.

Paula builds the sauce with white wine and a splash of cream, which gives it a deeper, richer flavor than the usual canned soup shortcut. Since she stirs frozen peas in without thawing them, they stay bright green and don't turn mushy in the oven.

Paula Deen Cheesy Chicken and Rice Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

480

kcal

A velvety Parmesan sauce coats tender chicken, rice and sweet peas, while a cheesy top bakes up bubbly and lightly browned. Letting it stand before serving helps the sauce set so every scoop holds together.

Ingredients

• ¼ cup unsalted butter
  

• 1½ cup chopped sweet onion
  

• 1 cup chopped red bell pepper
  

• 3 cloves garlic, minced
  

• 1 tablespoon All-purpose flour
  

• 1 cup chicken stock
  

• ½ cup dry white wine
  

• ¼ cup heavy whipping cream
  

• 1½ cups Freshly grated Parmesan , divided
  

• 1 teaspoon Kosher salt
  

• ½ teaspoon poultry seasoning
  

• ½ teaspoon ground black pepper
  

• 3 cups shredded rotisserie chicken
  

• 2 cups cooked long-grain rice
  

• 1½ cups frozen peas
  

• ¼ cup Chopped fresh parsley
  

• Chopped fresh parsley , for garnish
  

Directions

• Preheat the oven: Preheat your oven to 450°. That way it is fully hot by the time the casserole is assembled.
• Cook the vegetables: Melt 1/4 cup unsalted butter in a large skillet over medium heat, then add the onion, bell pepper and garlic. Cook about 3 minutes, until the vegetables are tender.
• Make the roux: Whisk in 1 tablespoon all-purpose flour and cook for 1 minute, whisking constantly. This cooks out the raw flour taste before the liquids go in.
• Build the sauce: Gradually whisk in 1 cup chicken stock, 1/2 cup dry white wine and 1/4 cup heavy whipping cream, then bring it to a boil. Once it bubbles, reduce the heat to medium-low.
• Melt in the cheese: Stir in 1 cup of the Parmesan, 1 teaspoon kosher salt, 1/2 teaspoon poultry seasoning and 1/2 teaspoon ground black pepper. Keep stirring about 5 minutes, until the cheese melts and the sauce thickens.
• Add the chicken and rice: Stir in 3 cups shredded rotisserie chicken, 2 cups cooked long-grain rice, 1 1/2 cups frozen peas and 1/4 cup chopped fresh parsley. Mix until everything is evenly coated in the sauce.
• Assemble the casserole: Spoon the mixture into an 11x7-inch baking dish and sprinkle the remaining 1/2 cup Parmesan over the top. Spread it evenly so the cheese browns all the way across.
• Bake and rest: Bake about 25 minutes, until bubbly and lightly browned. Then let it stand for 10 minutes so the sauce sets, and garnish with chopped fresh parsley.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use leftover chicken instead of rotisserie chicken?

Yes, any cooked chicken works as long as you shred it into bite-size pieces. Leftover roasted or poached chicken is fine, and you will need about 3 cups total.

How long do leftovers keep?

Cover the casserole and keep it in the fridge for up to 3 days. Reheat portions in a 350°F oven until hot, because the microwave can make the rice a little gummy.

Can I make it ahead of time?

You can assemble it in the baking dish and refrigerate it, covered, until you are ready to bake. Cold casseroles need a few extra minutes in the oven, so check that the center is hot and bubbly.

Can I skip the white wine?

Swap in an extra 1/2 cup chicken stock if you would rather not cook with wine. The sauce will taste a bit milder, so a small squeeze of lemon juice can brighten it up.

Why bake it at 450°?

The sauce and filling are already cooked, so the oven only needs to brown the cheese and make everything bubbly. Baking at a high heat for about 25 minutes does that without drying out the rice.