Creamy Honey-Mustard Chicken Casserole

Drescription

This creamy honey-mustard chicken casserole is pure comfort in a casserole dish! With tender chicken and rice baked in a creamy honey-mustard sauce, layered with vegetables and baked until bubbly, it’s the kind of meal that warms you from the inside out. Serve it with a green salad and some crusty bread to soak up every last drop of the delicious sauce.

Ingredients

• 1 tablespoon neutral oil, such as canola oil or avocado oil
• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 small yellow onion, chopped
• ¾ teaspoon salt, divided
• ⅓ cup all-purpose flour
• 2 cups half-and-half
• 1 cup unsalted chicken broth
• 2 (10-ounce) packages frozen peas and carrots
• 2 (8.8-ounce) packages microwaveable brown rice
• ½ cup dijon mustard
• ¼ cup honey
• ½ teaspoon ground pepper
• ½ teaspoon garlic powder
• chopped scallions for garnish (optional)

Directions

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Heat 1 tablespoon oil in a large high-sided ovenproof skillet over medium-high heat. Add chicken pieces, chopped onion and ½ teaspoon salt; cook, stirring occasionally, until the chicken is beginning to brown, 8 to 10 minutes. Sprinkle with ⅓ cup flour; cook, stirring constantly, for 1 minute. Stir in 2 cups half-and-half and 1 cup broth; bring to a boil, stirring often and scraping the bottom of the pan to remove any browned bits. Boil, stirring constantly, until slightly thickened, about 1 minute. Stir in 2 packages peas and carrots; bring to a simmer, stirring occasionally. Once simmering, remove from heat.
2. Transfer the mixture to a large bowl; stir in 2 packages rice, ½ cup mustard, ¼ cup honey, ½ teaspoon pepper, ½ teaspoon garlic powder and the remaining ¼ teaspoon salt until evenly combined. Transfer the mixture to the prepared baking dish; spread into an even layer.
3. Bake until the casserole is bubbling around the edges and the chicken is cooked through (an instant-read thermometer registers 165°F), 15 to 20 minutes. Let stand for 5 minutes before serving. Garnish with scallions, if desired.