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Creamy Chicken and Rice Casserole

One of my favorite recipes!

This recipe was mentioned in Reformed Dreamer–prepared by Melinda’s mom and in Book One in the Inspiration in Misty Valley series–prepared by Sophie and Mia for Wapiti Ranch’s guests.

8 servings  Preheat the oven to 400ºF. Grease a 13 x 9-inch baking dish.


  • 6 tablespoons (3/4 stick) butter
  • 2 8 ounce cans of sliced and drained mushrooms
  • 1 cup of thawed and drained frozen peas or thawed and drained carrot cubes (I like peas.)
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups whole milk or half-and-half
  • 4 cups of chopped or shredded de-boned and skinned rotisserie chicken (You may have to buy two and prepare a chicken salad with the leftover chicken.)
  • 3 cups of cooked white rice (Remember to do the math, so you don’t end up with too much rice. I prefer to use the packages of microwavable rice.)


  1. Melt butter in large saucepan over medium heat.
  2. Slowly add flour until well blended.
  3. Slowly whisk in chicken broth and milk or half-and-half.
  4. Bring to a boil, reduce heat, and cook until sauce is thickened and smooth–about 5 minutes. Remove from heat.
  5. Mix in the mushrooms, peas or carrots, chicken, and rice.
  6. Pour mixture into the prepared baking dish.
  7. Bake until the sauce is bubbling–25 to 35 minutes.