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Hey Y'all! Today Paula's in the kitchen to show off another one of her easy-to-make recipes that's delicious and can feed the whole family, a cheesy chicken & rice casserole dish!
Enjoy Y'all!
Get the recipe here: https://www.pauladeen.com/recipe/cheesy-chicken-rice-casserole/
For more great recipes visit https://www.pauladeen.com
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0:00
okay so eighty I'm kind of trying to
0:03
decide on what color to paint Miss Kitty
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shirt I was thinking maybe either like
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Christmas green or this real red and
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you're good with colors so what do you
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think that's is that too close to the
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background do you think I think it would
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stand out you think it would I'm
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thinking about that bring that in and is
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Theresa through prepping my recipe yet
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oh yeah that's gonna be pretty I think
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you stay in the one look I had to put
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that um good stuff on my oh my gosh so
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Theresa you got everything ready well I
1:05
thought while you were doing that I
1:07
would just pick up the brush and paint a
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minute oh okay okay so the cameras are
1:15
rolling right yeah okay yay hey y'all
1:19
you know I'm like everybody else just
1:22
trying to keep occupied and finding
1:25
something to do and I have to tell y'all
1:28
one of the most fun things that I have
1:32
found to do is sharing recipes with
1:34
y'all and from what I hear y'all are
1:37
enjoying it and that makes me very happy
1:40
and I had asked y'all excuse me I got
1:44
dumped in my mouth I'm gonna take that
1:46
out Oh
1:49
I had asked y'all to send me a request
1:51
if you have anything special well y'all
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y'all replied and so the recipe I'm
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gonna share with y'all today is a
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chicken and rice casserole and you know
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I've never been much one for casseroles
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I like for my proteins to kind of stand
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on their own but this recipe is so
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incredibly good I made it
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one day last week and you know my aunt
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Peggy's here and I had been cooking her
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good meals trying to get some weight
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back on her that she had lost since
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she's been down in her back and she told
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me she said Paula and that's the best
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meal I've had since I've been here I
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think what Coach she's never been a
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casserole person either so a week later
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I'm making it again because I know
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that's one thing I can get her to eat
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and y'all are not gonna believe how easy
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this is and how delicious so come on
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over to the kitchen y'all but it it's
3:12
really not Thank You Teresa you did a
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grand job of prepping everything for me
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Oh No thank you
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so I'm using y'all the recipe calls for
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rotisserie chicken
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which you can roast one off yourself or
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you can do like I did like a DVD we went
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to the grocery store and just picked us
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up a rotisserie chicken
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and I think the recipe calls for like
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three cups and so we just picked the
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chicken off the bone we did cook some
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rice it calls for two cups of rice
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cooked oh okay in English peas these are
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frozen Parmesan cheese this is for the
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top Parmesan cheese this is for the
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middle to go in the cat's a roll
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this is rotisserie chicken that herb
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this is heavy cream I don't know maybe a
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third or a half a cup it looks like I
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can't remember but I don't know this is
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a recipe yeah this is a recipe from the
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magazine so I do have it right here it's
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in this issue and it's the cheesy
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chicken and rice casserole I always feel
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like I'm cheating when I do casserole
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that's crazy so let's see what that is
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this is a half a cup of dry white wine
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1/4 of a cup of heavy whipping cream one
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and a half cups of grated Parmesan
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cheese divided 1 cup to mix in the
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casserole and a half a cup to top the
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casserole with when tablespoon of flour
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3 cloves of garlic fourth of a cup of
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butter 1 cup of red bell pepper one and
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a half cups of chopped sweet onion and
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y'all I hope we've got a little produce
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thing here in Savannah
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called Davis produce and they worked so
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hard down there and I son Anthony went
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down there the other day and he called
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and said you owe me anything I'm at
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Davis produce and I said
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anything honey I'm out of onion and he
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said okay they got him and he said then
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the sauce on my head well I said oh no I
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go through them real quick six six
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onions and he said six are you sure he
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brought me six onions look how big and
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Teresa these are called strawberries I
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mean they're so good y'all I've been
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just cutting them off and dropping them
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down in my fryer over there those are
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the sweetest best onions so I just
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wanted to share that with y'all all
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right we've got two cups of long grain
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cooked rice black pepper and salt and
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that's it so all we have to do just
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getting everything ready is is the
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hardest part West Teresa's heart she did
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it for me so I'm gonna turn this on and
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I'm gonna I'm gonna cook everything and
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then put this in the oven because this
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is oven proof so I'm gonna melt my
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butter and I'm gonna toss in my bell
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pepper
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I'm gonna toss in my onion and while
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that sound to you I'm gonna come over
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here and wash my hands I want to see
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y'all come back so we go to this and I'm
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gonna go ahead and add the garlic so our
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key can get that wonderful garlic just
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exploding through those onions and
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peppers so you can see this is up this
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is a real colorful casserole I love the
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fact very colorful red bell pepper so
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y'all I told y'all would all be meaning
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got my piggy
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because Albany was having such a time
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with that virus so um we got her here
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and she is down in her back so yesterday
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the orthopedic doctor okayed for her to
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come in to the office and have a
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procedure done and I so I took her in
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8080 and I both took her in and she came
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through the position it was an epidural
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and wandering with x-rays and she did so
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good
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she did have some of the symptoms that
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they said she might have but I have I've
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quarantined her to her bed
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oh yeah side-effects once I say syphilis
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well they said that those simply making
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something worse no she does not
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Thank You Teresa for keeping my tongue
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straight oh so anyway she did have some
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side effects so I quarantined her to her
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bed and she loves seafood she loves fish
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and shrimp and crab so I cooked her I
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sauteed some flounder for her lunch and
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took out in there and she almost jumped
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on the bed she was so happy about that
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big so she's doing well we're staying
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safe when we went to the doctor's office
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they they don't only let so many people
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in you know at one time and ain't
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picking our weenie enough with our
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gloves and our masks um and we were the
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only ones in here besides the staff that
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had that only but I said that's all
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right we say we're safe all right so the
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onion is starting to get a little
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transparent yo mmm did any of y'all take
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six finish auntie Teresa
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oh look it's so good so moist um Michael
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actually caught these flounder here at a
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house on the dock mmm
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you know we might go broke but we ain't
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going hungry as long as we got that
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buffet out there in that river so that
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made me feel somewhat better okay so now
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we're just gonna start adding all the
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ingredients now I do not measure out or
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Teresa didn't measure out my salt and
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pepper so I'm gonna do that it's a
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teaspoon of kosher salt and a half a
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teaspoon of black pepper so that's
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probably about one when I put in it all
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right so here we go I think I'm gonna
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add the chicken next
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danyoung
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because our onions and peppers sir they
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have cooked as long as they need to cook
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all right so uh go any further I'm gonna
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sprinkle a tablespoon of flour and that
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tablespoon the flour is gonna help
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thicken our ingredients up so all you
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want to do is just stir that flour in
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you want to stir that in before you
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start adding your liquids so this is
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perfect
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so good start adding I'm gonna go ahead
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and add our rice our poultry seasoning
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no inner-peace
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peas peas I like those little frozen
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peas Oh
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so I want to talk to y'all about chicken
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stock I'm not a big fan of chicken stock
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that you buy in the cartons to me it's
13:36
so it's just weak it doesn't have a lot
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of flavor to it like a wet base and you
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can find these in the soup section at
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your grocery store and they come in all
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different flavors like beef ham
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vegetable and I love love love this
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roasted chicken stock so I dissolved 1
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TSP of my wet base into a cup of water
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and you can see how pretty and strong
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that cup of bassy is
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and if you poured it out of a carton you
14:16
would see that it was not you know it's
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strong all right so I'm gonna wash that
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out with my wine then I'm gonna add my
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heavy cream I'm gonna put this back up a
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little bit put those free frozen peas in
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there so that's gonna chill it back down
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all right so I think the only thing we
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have to add now is that cup of Parmesan
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cheese I'll turn around here and just
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check and that's it yeah
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and our casserole is done and it's going
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straight in the oven like this and I'm
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gonna stir that pumps on cheese in and
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then I'm gonna spread that other half a
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cup on the top and let it bake for about
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25 minutes the temperature calls for 450
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and if you do that you're gonna have to
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be careful because 450s a hot oven and
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you'll want to make sure that you don't
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burn it now the recipe doesn't call for
15:49
this y'all but oh I would love buttered
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bread crumbs on top of this and to do
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that I'll just get my white bread and
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tear it up into little pieces and melt
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my butter in my skillet and toss those
16:08
crumbs in that butter that's white that
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way every crumb get some butter and
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sprinkle on top of it
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but that's just me because I like a
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little crunchy but I think this is ready
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y'all and that look good so I'm gonna
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I'm gonna go exactly by the recipe
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because I want y'all to see it as is but
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remember you can if you're like me and
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you like some kind of topping on it feel
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free to do whatever you please cuz
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you're not told y'all through the ears
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the first time you make a recipe that's
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been given to you do it exactly as the
16:59
recipe calls and if you like it and you
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plan on making it again then second time
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make it your own you know if you don't
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like bell peppers don't put them but
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salary or Catering's whatever you want
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to do but I think y'all gonna like this
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one just the way it is so I'm gonna put
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it in the oven and I will be back to
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show y'all the finished product in about
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25 minutes
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okay y'all as promised I'm back to show
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you all the results of that cheesy
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chicken casserole
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now I've chopped some fresh parsley and
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I'm just gonna put a little bit of that
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on it for garnish and now I'm gonna
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taste it it's killed so hot I mean this
17:46
is straight out of the oven and I look
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at the steam I think it's a burn my
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mouth y'all that's what I'm gonna do Oh
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believe how good it is see all that
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cheese
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you wouldn't think something this simple
18:10
could be that good but it's out of this
18:12
world and I'm not gonna dip anymore cuz
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you know what I see suffer gotta try it
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y'all hope you don't love it
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love y'all oh and don't forget don't
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forget it's in oh the may/june magazine
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so if this is on the stands right now
18:40
yet now if you want to see the recipe in
18:45
print so that's it
18:47
good come on Paula Deen May June
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