Chicken and rice casserole

Course Main Course

4 tablespoons butter
1 medium onion chopped
1 celery stalk chopped
1 carrot chopped
4 garlic cloves minced
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon mild chili powder
1/4 teaspoon cayenne pepper
4 tablespoons all-purpose flour
3 1/2 cups chicken stock
3 1/2 cups whole milk
1 1/2 cups long-grain rice
2 pounds boneless skinless chicken breasts, cubed
1 cup green beans cut into 1-inch pieces
2 2/3 cups shredded cheddar cheese
Topping: 2/3 cup breadcrumbs 2/3 cup grated Parmesan or shredded cheddar, and 2 teaspoons garlic powder
Chopped parsley and lemon wedges for garnish

Melt the butter in a large Dutch oven over medium heat. Cook the onion, celery, and carrot until soft but not browned. Stir in the garlic, seasoned salt, pepper, chili powder, and cayenne, and cook until fragrant. Add the flour, stir well, and cook until it just begins to color.
Whisk in the stock and milk. Raise the heat to medium-high and keep whisking until the sauce simmers. Taste and adjust seasoning. Stir in the rice, lower the heat to medium-low, and cook, stirring occasionally, about 20 minutes, until the rice is tender and has absorbed most of the liquid.
Meanwhile, heat oven to 400 F. Stir the chicken and green beans into the rice and cook about 4 minutes, until the chicken is no longer pink on the outside. Stir in the cheddar. Pour into a 9-by-13-inch baking dish or two 8-by-8-inch dishes.
Combine the topping ingredients and sprinkle evenly over the casserole. Bake 20 to 25 minutes, until the topping is browned and the casserole bubbles. Let stand 10 minutes before cutting. Garnish with parsley and lemon wedges.