A comforting and flavorful chicken and rice casserole, perfect for family dinners.
Melt the butter in a large dutch oven over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion, celery, and carrot, and cook until softened.
Cut the vegetables into even pieces for uniform cooking.
Stir in the minced garlic, seasoning salt, black pepper, chili powder, and cayenne pepper, and cook until fragrant.
Cooking the spices enhances their flavor.
Sprinkle the flour over the vegetables and stir to combine.
Ensure the flour is evenly distributed to avoid lumps.
Gradually whisk in milk and chicken stock, bringing the mixture to a simmer.
Whisk continuously to create a smooth sauce.
Add the rice to the sauce and reduce the heat to low. Cook until the rice is tender and has absorbed most of the liquid.
Stir occasionally to prevent the rice from sticking.
Preheat the oven to 400°F (200°C).
Ensure the oven is fully preheated for even cooking.
Cut the chicken into bite-sized pieces and stir into the rice mixture along with the green beans.
Cut the chicken evenly for consistent cooking.
Stir in the cheddar cheese and transfer the mixture to a greased 9x13 inch casserole dish.
Grease the dish to prevent sticking.
Combine the parmesan cheese and garlic powder, and sprinkle over the top.
Spread the topping evenly for a golden crust.
Bake in the preheated oven until the topping is golden and the casserole is bubbling.
Check the casserole halfway through to ensure even browning.
Let cool for 10 minutes before serving.
Cooling allows the flavors to meld and the casserole to set.
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