Creamy chicken and rice casserole with peas, carrots, and cheddar from Cover & Bake: Casseroles, Pot Roasts, Skillet Dinners, and Slow Cooker Favorites by Cook's Illustrated Magazine

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Notes about this recipe

  • Liz_Young on June 19, 2022

    Very pretty casserole. I agree with the other commenters about the taste and the time involved. If I were going to make this again, I would use more chicken and more vegetables, and less rice. But...I have so many recipes I want to try that I probably won't make it back to try a second version of this.

  • rivergait on April 30, 2013

    Kind of 1940's casserole, but much better...with homemade bechamel sauce, odd instructions for rice cooking timetable...resulting in a rich, really good dish.

  • Kiyah on August 30, 2012

    This is comfort food, creamy and full of subtle flavor from the cheeses. lemon and spices. Much better than something you'd throw together with canned soup, but the drawback is that it takes much longer. You won't make this after work, unless you want to invest an hour and a half into it. It's well worth it if you do have the time.

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