Perfect recipe for using up leftover chicken and rice. No cream of anything soup required! Using simplified bechamel and tarragon, this casserole isn't quite run of the mill.Ingredients | Chicken Casserole Leftover Rotisserie Chicken Recipes
¼ cup butter
¼ cup all-purpose flour
1 tablespoon dried tarragon
1 ¼ cups chicken broth, divided
1 cup heavy whipping cream
3 cups chopped cooked chicken
¼ teaspoon salt
⅛ teaspoon ground white pepper
3 cups cooked jasmine rice
1 ½ cups chopped baby broccoli
1 cup coarsely chopped roasted cashews
Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 3-quart casserole dish.
Melt butter in a saucepan over medium heat. Mix in flour and tarragon; cook for about 1 minute. Pour in 1 cup chicken broth and heavy cream gradually; stir continuously until smooth and thick, 6 to 8 minutes. Mix chicken breast, salt, and white pepper into sauce.
Fill casserole dish with cooked rice. Spread broccoli on top. Pour remaining 1/4 cup chicken broth and sauce over broccoli. Sprinkle cashews evenly on top.
Bake in the preheated oven until hot and bubbly, about 20 minutes.
Milk may be substituted for heavy whipping cream.
Info | Chicken Casserole Leftover Rotisserie Chicken Recipes
prep:
15 mins
cook:
27 mins
total:
42 mins
Servings:
12
Yield:
1 3-quart casserole dish
TAG : Jeremiah's Cashew Chicken Casserole
Meat and Poultry Recipes, Chicken, Baked and Roasted, Breasts,
