Chicken Rice Casserole

I typically save casseroles for the fall and winter months, but it is also enjoyed on cool, rainy days throughout the year.  I like to serve this with a side of steamed green beans or roasted broccoli.  Enjoy!

Ingredients:

• Basic cream sauce (~3 cups), recipe below
• 2 to 3 c cooked, diced chicken
• 2 c cooked brown or white rice (according to package directions)
• 1 can water chestnuts, finely diced
• 1 c mayonnaise
• Juice of 1 lemon
• 2 c shredded cheddar cheese

Topping

• Approximately half a sleeve crushed crackers or ~1.5 c Panko crumbs
• 2 TBSP melted butter

Directions:
Combine cream sauce, mayonnaise, and lemon juice in a 9x13 (or similar-sized) baking dish; add water chestnuts, chicken, rice, and cheese, stirring gently with a rubber spatula.  In a small, separate bowl, mix the crushed crackers and butter; spoon over the chicken-rice mixture.  Bake for ~25-30 minutes at 350°F, or until the casserole is hot and bubbly.

Recipe for Basic Cream Sauce:
Ingredients:                                      
¼ c butter                        

¼ c flour
1 ½ c whole milk (could also use half-and-half)                      

1 ½ c chicken stock
1 tsp kosher salt*

1/4 tsp freshly ground black pepper

*adjust the salt according to the sodium in the chicken stock you are using; if you are using unsalted chicken stock, you may need 1½ tsp of salt and if you are using salted chicken stock, you may need less.  The finished cream sauce should be well-salted, as it will be flavoring the rest of the dish. 

Directions:
In a small saucepan, melt the butter over low-medium heat.  Add the flour, salt, and pepper; whisk until bubbles form and cook for ~1 minute. Gradually add in the chicken stock, whisking frequently.  Next, add in the milk. Continue heating and whisking until thickened.