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Make-Ahead Chicken & Rice Bake

by Claire Nolan

Ingredients

for 12 servings

  • 1 tablespoon
    butter
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 4 carrots, finely diced
  • 4 stalks celery, sliced
  • 1 rotisserie chicken, shredded
  • 1 cup
    white long grain rice, uncooked (200 g)
  • 1 can cream of chicken soup
  • 3 cups
    chicken stock (710 mL)
  • salt, to taste
  • pepper, to taste
  • breadcrumb, optional

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Preparation

  1. Preheat oven to 425°F (220°C).
  2. In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender.
  3. Transfer to a 9" x 13" (23 cm x 33 cm) disposable casserole dish, or split among 2 smaller dishes.
  4. Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
  5. Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
  6. To reheat, let thaw in the refrigerator during the day. Bake as directed above.
  7. Enjoy!
 

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