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Wednesday, September 2nd, 2009

Chicken and Rice Casserole

library-76781This meal filled my need for something hot, cheesy and satisfying out of the oven.  I didn’t follow the recipe to the letter because I had leftover cooked chicken.  So, instead of browning the chicken and nestling it in on top I just stirred the cooked cubed chicken in with the rice in the final step.  I also omitted the mushrooms and used extra stock in place of the sherry.  I guess I used the technique for the creamy baked rice more than anything else.  I love that the recipe was delicious and I didn’t have open a can of condensed anything… mostly because I didn’t have  a can of anything.  I probably would have been happy to crack one open if I had.  

After 45 minutes I took the foil off, sprinkled cheese on top and ran it under the broiler for a couple of minutes.  It’s not the perfect weeknight meal because even though it’s quick to throw together, it has to bake for 45 minutes.  It worked for us tonight because Ben had to go out around dinner time so I made something for Chase and we ate this when he got back but otherwise it’s not ideal for making after work.  There are make ahead instructions but that requires planning.  

Delicious!  You can find the recipe here, courtesy of Elise at Simply Recipes.

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