Cheesy Chicken & Rice Casserole

Preheat oven to 400 F.

I use my small crockpot to cook my chicken. I just put it into the crock and turn it on low heat before work and they are done when I get home. Alternatively, you can bake it in a covered dish on 400 F for 25-30 minutes. When chicken is cooked, shred and set aside.

In a small saucepan bring two cups of the chicken broth to a boil, pour in rice, and simmer on low until all liquid is absorbed. Refer to the package instructions for cook time, depending on the type of rice you use.

In a large mixing bowl combine shredded chicken, cooked rice, spices and sour cream. Set aside.

In the same small saucepan you used for the rice, melt the butter over medium heat. When it is completely melted and bubbling add the flour, stir mixture and let it simmer for about one minute, stirring occasionally. Then slowly pour the last cup of chicken broth into the flour mixture, stirring as you go. Let your soup mixture 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 of the cheese, stir well and pour into a greased 9×13 baking dish. Top with remaining cheese and bake for 25-30 minutes.

Note: If you have a stand mixer shred your chicken with the paddle attachment. It makes life so much easier!