Chicken and Rice Casserole with Lemon and Parmesan

Name: Chicken and Rice Casserole with Lemon and Parmesan
Ingredients: 2 tablespoons, unsalted butter; 2 , medium carrots, peeled and sliced thin; 1 , medium onion, minced; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 cup, long-grain white rice; 2 cups, water; 1 1/2 cups, chicken pan jus (see note); 1/2 cup, heavy cream; , Salt and ground black pepper; 10 ounces, cooked chicken, shredded (about 2 cups; see note); 8 ounces, asparagus (about 1/2 bunch), tough ends trimmed, cut into 1-inch lengths; 1 1/2 ounces, grated Parmesan cheese 3/4 cup; 3 tablespoons, juice from 1 lemon; 1 tablespoon, minced fresh tarragon leaves; 25 , Ritz crackers, crushed to coarse crumbs (about 1 cup) or 1 cup Crunchy Bread Crumbs

Main Courses
Chicken
Rice
Casseroles

Tender and juicy white-meat chicken is always welcome on the dinner table and leftovers can easily be transformed into second meals. We wanted to make a quick casserole with cooked chicken, rice, and asparagus lightly flavored with bright lemon and nutty Parmesan.

SERVES 4

Chicken and Rice Casserole with Lemon and Parmesan

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