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chicken and rice in cast iron skillet

Skillet Chicken and Rice Casserole

This is my favorite one-pot chicken and rice! I try to avoid commercially canned soups in my recipes. This easy-to-make roux is flavorful, parmesan cheese makes it extra special! Plan ahead, use leftover rotisserie chicken and leftover rice to make a quick evening meal.

Ingredients

  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups chopped rotisserie chicken (cooked)
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 cups cooked rice
  • 3/4 cup peas, thawed
  • 2 tbsp Italian breadcrumbs
  • 2 to 4 tbsp shredded parmesan cheese
  • 1 tbsp butter

Instructions

  • Melt 3 tbsp butter in a hot cast iron skillet over medium heat.
  • Add 3 tbsp flour and thyme. Whisk together until smooth and bubbly.
  • Add broth gradually, approximately 1/3 cup at a time. Whisk until smooth, and continue to add slowly until completely added.
  • Add milk gradually, whisking well between each addition.
  • Stir in chopped chicken, and salt and pepper, stir.
  • Add peas and rice, and mix well.
  • Dot with 1 tbsp butter, sprinkle with breadcrumbs, and shredded parmesan cheese.
  • Bake at 400 degrees until cooked through, approximately 20 to 25 minutes.

Notes

This is a great use of leftovers. Use leftover rotisserie chicken and cooked rice to make a quick meal on a busy evening. If rice and chicken are cold, it may take slightly longer to heat through.

© Barbra-Sue Kowalski

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