Lemon Chicken and Rice Casserole

Step 1

1 For the sauce: Combine the milk and broth in a large, heat-safe measuring cup

Step 2

2 Microwave on MEDIUM just long enough to warm through (without boiling)

Step 3

3 Melt the butter in a medium, heavy saucepan over medium heat

Step 4

4 Whisk in the rice flour and cook for 2 minutes, whisking constantly

Step 5

5 Slowly pour in the warm milk-broth mixture, whisking, until all of the liquid is incorporated

Step 6

6 Stir in the cheese; cook for 4 to 5 minutes, whisking to form a smooth sauce that has thickened enough to coat the back of a spoon

Step 7

7 Season with salt and pepper to taste

Step 8

8 The yield is 2 cups

Step 9

9 For the casserole: Combine the butter and oil in a medium skillet over medium heat

Step 10

10 Once the butter has melted, add the onion and garlic; cook for about 6 minutes, stirring occasionally, until the onion is soft

Step 11

11 Add the rice and stir to coat evenly

Step 12

12 Combine the 2 cups of sauce, the sour cream, lemon juice and broth in a large bowl; mix well, then add the rice mixture, chicken and spinach, stirring to incorporate

Step 13

13 Season with salt and pepper to taste

Step 14

14 Preheat the oven to 350 degrees

Step 15

15 Use nonstick cooking oil spray to grease the inside of a 9-by-9-inch baking dish

Step 16

16 Spread the chicken-rice mixture evenly in the baking dish

Step 17

17 Cover with aluminum foil and bake for 35 minutes

Step 18

18 If you plan to serve the casserole right away, uncover and sprinkle the bread crumbs evenly over the top

Step 19

19 Broil for 3 to 5 minutes or until the the crumbs have lightly browned

Step 20

20 If you plan to freeze the casserole, bypass the bread crumb step

Step 21

21 Remove the casserole from the oven after the 30 minutes and allow it to cool

Step 22

22 Cover with plastic wrap and refrigerate to chill through

Step 23

23 (At this point, if desired, cut it into individual portions and wrap each one first in plastic wrap, then in foil

Step 24

24 ) Freeze for 6 to 8 hours, then unmold and wrap first in plastic wrap, then in foil

Step 25

25 Return to the freezer and store for up to 6 weeks