Cheesy Chicken & Rice Casserole

🥘 Ingredients

• black pepper
• carrot
  18 oz
• cheddar cheese
  2 c
• chicken cutlets
  40 oz
• chicken stock concentrate
  4 unit
• cooking oil
  1 tsp
• cream cheese
  1/2 c
• cream sauce base
  8 oz
• fry seasoning
  2 tbsp
• ialian seasoning
  2 tbsp
• jasminice
  2 c
• onion
  2 unit
• panko breadcrumbs
  1/2 c
• peas
  8 oz
• salt

🍳 Cookware

• large pot
• small bowl
• medium skillet
• large bowl
• baking dish

1. 

   1

   Drain any excess liquid from chicken cutlets ; place in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil; reduce heat and medium to low and simmer until chicken is cooked through, ⏱️ 12 minutes . Transfer chicken to a cutting board; discard cooking liquid. When cool enough to handle, shred chicken with two forks. (You can also cut it into cubes!)

   chicken cutlets: 40 oz
2. 

   2

   While chicken is cooking, wash and dry produce. Trim, peel, and dice carrot into 1/4-inch pieces. Halve, peel, and dice onion into 1/4-inch pieces. Drop cream cheese (in packets) into a small bowl of warm water to `soften`. Heat a drizzle of cooking oil in a medium skillet over medium-high heat. Add carrots and onion; season with salt and black pepper . Cook, stirring occasionally, until slightly softened, ⏱️ 3 minutes . Stir in jasminice , chicken stock concentrate , 2 1/4 cups water (4 1/2 cups for 8 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 18 minutes .

   carrot: 18 oz, onion: 2 unit, cream cheese: 1/2 c, cooking oil: 1 tsp, salt, black pepper, jasminice: 2 c, chicken stock concentrate: 4 unit
3. 

   3

   Meanwhile, in a large bowl , mix cream cheese , cream sauce base , fry seasoning , ialian seasoning , half the cheddar cheese , and 1/4 cup water (1/2 cup for 8 servings).

   cream cheese, cream sauce base: 8 oz, fry seasoning: 2 tbsp, ialian seasoning: 2 tbsp, cheddar cheese: 2 c
4. 

   4

   When rice is done, fluff with a fork. Transfer shredded chicken and rice to bowl with cream cheese mixture; add peas and stir until evenly coated. Taste and season with salt and pepper if desired.

   peas: 8 oz
5. 

   5

   Adjust rack up position; heat boil to high. Transfer filling to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8 servings). Sprinkle evenly with remaining cheddar, then top with panko breadcrumbs . Bouril until cheese melts and panko is lightly browned, 2 to 3 minutes. Wait and watch carefully to prevent burning!

   panko breadcrumbs: 1/2 c
6. 

   6

   Let casserole rest for ⏱️ 5 minutes . Divide between plates and serve.
7. 7

   Chicken is fully cooked when internal temperature reaches 165 degrees Fahrenheit.