Creamy Chicken and Rice Casserole with Peas, Carrots and Cheddar

Another recipe from The Best Make-Ahead Recipe. If you love having ready-made, but home-made, meals in the freezer, you really need to buy this book. There is a "southwest" variation of this recipe that I will post later, which features chiles, corn and black beans!

I made this recipe before to give away (keep one, freeze one, give one). It is easily "supersized" to make a huge quantity--directions to follow. This casserole is creamy and delicious, satisfying and comforting. And you can make it up to a month in advance. What more could you ask for?

Creamy Chicken and Rice Casserole with Peas, Carrots, and Cheddar
Serves 8

After adding the rice, be sure to stir the sauce often for the first few minutes, using a heatproof rubber spatula; this is when the rice is most likely to clump and stick to the bottom of the pot. Serve with lemon wedges, if desired.

4 tablespoons (1/2 stick) unsalted butter
1 medium onion, minced
Salt
3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon cayenne pepper
1/4 cup unbleached all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
2 pounds boneless, skinless chicken breasts (about 5 breasts), trimmed
1 1/2 cups long-grain white rice
1 (1-pound) bag frozen pea and carrot medley (about 3 cups)
8 ounces sharp cheddar cheese, shredded (about 2 cups)
2 tablespoons juice from 1 lemon
Ground black pepper
1 recipe (about 2 3/4 cups) Toasted Bread Crumb Topping
3 tablespoons minced fresh parsley (for serving)

1. Melt the butter in a Dutch oven over medium heat. Add the onion and 1 teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the garlic and cayenne and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.

2. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken breast registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.

3. Remove the chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.

4. Remove the pot from the heat and stir in the shredded chicken, peas and carrots, cheddar and lemon juice. Season with salt and pepper to taste. Pour the mixture into a 13 x 9-inch baking dish and sprinkle with the crumb topping.

5. TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours)

6. TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the parsley before serving.

TO SERVE RIGHT AWAY:
Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 25 to 35 minutes. Sprinkle with the parsley before serving.

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Bake Half, Freeze Half
Follow the recipe and divide the ingredients between two 8 x 8-inch casserole dishes (each will serve 4) or three 9 x 3-inch loaf pans (each will serve 2 or 3). The casseroles can be baked right away or wrapped tightly with plastic wrap and then foil and refrigerated for up to 2 days or frozen for up to 1 month. See reheating instructions below.

TO BAKE IMMEDIATELY (for Bake Half, Freeze Half size pans)
Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 20 to 25 minutes. Sprinkle with the parsley before serving.

TO BAKE IF REFRIGERATED (for Bake Half, Freeze Half size pans)
Unwrap the dish and cover tightly with foil. Bake in a 400-degree oven until the casserole is bubbling and hot throughout, 40 to 50 minutes. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the parsley before serving.

TO BAKE IF FROZEN (for Bake Half, Freeze Half size pans)
Thaw the casserole completely in the refrigerator, about 24 hours, then follow the instructions above for "To Bake if Refrigerated."