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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is easily adaptable to your own taste. Substitute poultry seasoning, chili powder or cumin for the mustard powder; use cream of celery or cream of mushroom soup in place of the veloute sauce; use brown rice, barley or quinoa instead of white rice. If you're in a hurry, you can use 1 (10 ounce) can of cream of chicken soup plus 1/2 tsp mustard powder in place of the veloute sauce. Ingredients:
3 tablespoons unsalted butter |
3 tablespoons flour |
1 teaspoon mustard powder |
1/2 teaspoon kosher salt |
1/2 teaspoon white pepper |
3/4 cup low sodium chicken broth |
1/2 cup low-fat milk |
1 tablespoon unsalted butter |
1 cup diced onion (1 medium) |
1 cup diced red bell pepper (2 medium) |
4 cups chopped cooked chicken or 4 cups chopped cooked turkey |
2 cups cooked long-grain rice |
1 cup low-fat milk |
1/4 cup mayonnaise |
1 1/2 cups shredded low-fat cheddar cheese, divided |
salt, to taste |
ground black pepper, to taste |
Directions:
1. Preheat oven to 350°F.
2. In a small saucepan, melt 3 tbsp butter over medium heat. Add flour, mustard, salt and white pepper. Whisk constantly for 1-2 minutes until it is a pale golden color and starchy taste is gone. Slowly add the liquids, whisking constantly. Continue whisking until mixture is boiling and thickened. Set aside.
3. In another saucepan, melt 1 tbsp butter over medium heat. Add onion and bell pepper; saute until onion is translucent and vegetables are soft.
4. Add chicken, rice, milk, mayonnaise, 1 cup of cheddar cheese and veloute sauce. Stir well. Adjust seasoning if needed. Pour into a 13x9x2 casserole dish. Top with remaining cheese.
5. Bake in preheated oven 25-35 minutes or until hot and cheese is melted and bubbly.
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