Old School Chicken Casserole - One for the Oven and One for the Freezer
A preservative-free old fashioned casserole that's delicious and economical. A creamy chicken and rice filling is topped with a crunchy mix of panko and cheddar cheese. My kids absolutely love this, and so do I!
Ingredients
- 1/2 cup butter
- 1/4 cup olive oil
- 1 bunch celery washed and chopped
- 2 tablespoons onion powder
- 1/3 cup flour
- 6 cups milk (1%, 2% or whole)
- 1 tablespoon salt
- 6-7 cups chicken - cooked and cubed/chopped
- 10 cups steamed rice I use my rice cooker.
Topping
- 2 cups cheddar cheese, shredded
- 2 cups whole wheat Panko (or regular Panko)
Instructions
- In a large electric skillet, melt the butter and add the olive oil. Sautee the celery at a medium heat until it's softened (about 4 minutes).
- Add the onion powder and stir. Add 1/3 cup flour and stir constantly until you achieve a nice, smooth roux.
- Add the milk, 3 cups at a time and continue to stir until it is smooth and bubbly.
- Turn the heat down and add the chicken and rice. Stir well.
- Spray 2 casserole dishes with nonstick spray and fill each with casserole. Top each with 1 cup of shredded cheese and 1 cup of panko.
- To bake immediately, cover and bake at 350 degrees, F for 40 minutes.
- To freeze, cover the casserole with freezer safe lid (plastic lid or aluminum foil). Freeze for up to four months. Defrost on the kitchen counter for 3 hours and bake, covered for about 45 minutes.
- To bake straight from the freezer, place frozen, covered casserole into a cold oven and turn heat to 350 degrees F. Bake for about an hour.