Cheesy Chicken and Rice Bake
A comforting casserole layered with fluffy rice, tender Cajun-seasoned chicken, and a rich homemade garlic Parmesan cream sauce, all topped with melted cheese and baked until golden and bubbly.
Equipment
Ingredients
Main
chicken breast (boneless, skinless)
600 g
long grain white rice (uncooked)
300 g
chicken broth
720 ml
heavy cream
240 ml
parmesan cheese (grated)
100 g
cheddar cheese (shredded)
150 g
garlic (minced)
4 cloves
lemon (juiced)
1 piece
olive oil
30 ml
butter
30 g
all-purpose flour
30 g
paprika
5 g
cayenne pepper
2 g
onion powder
3 g
garlic powder
3 g
salt
5 g
black pepper
3 g
Instructions
Season the chicken
Cut chicken into bite-sized pieces and coat with Cajun seasoning blend.
Sear the chicken
Heat oil in a large skillet and cook the seasoned chicken until golden brown on all sides.
Make the garlic Parmesan cream sauce
In the same pan, melt butter, add minced garlic, then whisk in flour and gradually add cream and broth to create a smooth sauce.
Combine rice and sauce
Stir the uncooked rice into the cream sauce until evenly coated.
Assemble and bake
Transfer the rice mixture to a baking dish, arrange the seared chicken on top, sprinkle with remaining Parmesan and cheddar cheese.
Rest and serve
Allow the bake to rest for 5 minutes before serving to let the sauce set.
Original recipe
Storage
Store covered to prevent drying out. Add a splash of broth when reheating to restore creaminess.
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