Buzz
There’s a particular category of food that speaks to those of us with a complexion similar to mine (very light): Dishes often rich in dairy like sour cream, heavy cream, or cheese. The kind of food that’s beige, orange, or brown, and belongs on a TV tray. It’s not the most thrilling, but it’s comforting, and sometimes, only something like it will do. This cheesy chicken and rice casserole falls into that category.
Is this meal simply a disguised way to consume a mountain of rice smothered in a velvety cheese sauce? Yes, but it’s also the perfect opportunity to clear out your fridge, using up all those bits and bobs in need of a cozy, comforting home. It doesn’t have to be a chicken and rice casserole. You could turn it into a broccoli and rice casserole, a ground pork sausage and rice casserole, or even a tuna and rice casserole if that’s your thing. Feel free to mix and match—how about a cheesy chicken, bacon, broccoli, and rice casserole? This dish can handle a lot of ingredients.
It all begins with a bag of shredded cheese
By mixing shredded cheese with a bit of cornstarch and melting the powdery strands into a can of evaporated milk, you can create a rich and gooey cheese sauce. It’s ideal for dipping chips or whipping up a batch of stovetop macaroni & cheese. Pre-shredded cheese is already coated with starch (typically potato), so when you combine it with evaporated milk, you end up with a slightly thinner sauce that’s perfect for blending with rice to form the base of this casserole.
All you need for this dish is a 12-ounce can of evaporated milk and 8 ounces of pre-shredded cheese, along with 4 cups of cooked rice and whatever protein and vegetables you’d like to include. From there, you can get as creative as you wish. I prefer making the sauce and seasoning it with plenty of Louisiana hot sauce, but feel free to personalize it however you like. (A bit of sautéed garlic, caramelized onions, and a touch of fresh nutmeg would be fantastic.)
Once the sauce is ready, mix in the rice, then stir in about 10 ounces of cooked chicken, along with any frozen or cooked vegetables you have on hand. For the most part, it’s best to cook your vegetables beforehand (aside from frozen peas, corn, or lima beans) so they don’t release too much water, and to enhance their flavor. (Roasted broccoli adds so much more depth than plain frozen broccoli.)
Allow everything to heat up thoroughly in the cheesy rice mixture, then transfer it to a casserole dish, top with more cheese or breadcrumbs, and pop it under the broiler to get that crispy, golden top.
Simple and Cheesy Chicken & Rice Casserole
Ingredients List:
12 ounces of evaporated milk (not sweetened condensed)
8 ounces of pre-shredded cheese, plus extra for the topping (If you prefer grating your own, coat the shreds with 1 teaspoon of cornstarch.)
Hot sauce to taste, along with any other seasonings or spices you'd like in your cheesy base
4 cups of cooked rice
10 ounces of cooked chicken (or another cooked protein)
A few handfuls of your preferred vegetables or any leftovers that need to be used up
In a small saucepan, combine the milk and cheese, and place over medium heat. Season generously with hot sauce and any additional herbs or spices you desire. Stir the cheese and milk mixture continuously as the cheese melts to avoid burning. Once the sauce is smooth, taste it and adjust the seasoning if necessary.
Stir in the rice until well combined. Then, add the chicken and vegetables. Continue adding ingredients until the mixture is thick enough to be scooped, not runny. Transfer it to a casserole dish, top with more shredded cheese, and broil until the top is golden and bubbly.
