Description
A comforting casserole featuring creamy filling, tender vegetables, and a golden crunchy top, perfect for fall weeknights and potlucks.
Ingredients
- 4 cups cooked rice (white, brown, or a mix)
- 2 cups cooked, shredded halal chicken
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups diced butternut squash or sweet potato
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream or plain yogurt
- 1 cup milk
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup panko breadcrumbs (or gluten-free crumbs) mixed with 2 tablespoons melted butter for a crunchy top
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Toss diced squash with 1 tablespoon olive oil, salt, and pepper. Roast on a baking sheet for 20–25 minutes until tender and lightly caramelized.
- In a large skillet, heat the remaining olive oil over medium heat.
- Sauté onion until translucent, then add garlic for 30 seconds.
- Sprinkle flour over onions and stir to cook for 1 minute.
- Gradually whisk in milk, then add sour cream, thyme, paprika, salt, and pepper. Simmer until slightly thickened.
- Combine cooked rice, shredded chicken, roasted squash, peas, and half the cheese in a large bowl.
- Pour the creamy sauce over the mixture and stir until evenly coated.
- Transfer to the prepared baking dish, top with remaining cheese, then sprinkle panko mixture evenly over the top.
- Bake for 25–30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving to set.
Notes
For best texture, use day-old rice. Feel free to customize with seasonal vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American