Chicken and Rice Casserole

Ingredients

• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup white wine
• 2 cups cooked, chopped chicken
• 2 cups cooked white rice
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter, melted
• 1/2 cup bread crumbs

Directions

1. Preheat oven to 375°F.
2. In a large skillet, melt 2 tablespoons butter over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Whisk in the flour, salt, and pepper until blended.
5. Whisk in the chicken broth and cream until smooth.
6. Stir in the white wine and cook until the sauce thickens, about 5 minutes.
7. Stir in the chicken and rice until heated through.
8. Remove from heat and stir in the Parmesan cheese.
9. Transfer to a greased 9x13-inch baking dish.
10. In a small bowl, mix together the melted butter, bread crumbs, and a pinch of salt and pepper.
11. Sprinkle the crumb mixture over the casserole.
12. Bake for 30 minutes, or until golden brown and bubbly.

Interesting Facts

• This dish can be made ahead of time and refrigerated until ready to bake.
• It can also be frozen for up to 3 months.
• It can be served as a main course or as a side dish.
• It pairs well with a variety of vegetables or a salad.
• Leftovers can be refrigerated for up to 4 days.