Chicken and Rice Casserole with Lemon and Parmesan

Name: Chicken and Rice Casserole with Lemon and Parmesan
Yield: Serves 4
Ingredients: 2 tablespoons, unsalted butter; 2 , medium carrots, peeled and sliced thin; 1 , medium onion, minced; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 cup, long-grain white rice; 2 cups, water; 1 1/2 cups, chicken pan jus (see note); 1/2 cup, heavy cream; , Salt and ground black pepper; 10 ounces, cooked chicken, shredded (about 2 cups; see note); 8 ounces, asparagus (about 1/2 bunch), tough ends trimmed, cut into 1-inch lengths; 1 1/2 ounces, grated Parmesan cheese 3/4 cup; 3 tablespoons, juice from 1 lemon; 1 tablespoon, minced fresh tarragon leaves; 25 , Ritz crackers, crushed to coarse crumbs (about 1 cup) or 1 cup Crunchy Bread Crumbs

16 comments

Tender and juicy white-meat chicken is always welcome on the dinner table and leftovers can easily be transformed into second meals. We wanted to make a quick casserole with cooked chicken, rice, and asparagus lightly flavored with bright lemon and nutty Parmesan.

SERVES4

WHY THIS RECIPE WORKS

For our chicken and rice casserole’s base, we sautéed onions and carrots, which we flavored with an abundant amount of garlic. To the vegetables we added the rice and aforementioned jus blend. We quickly realized it was best to cook the ric...

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