Chicken and Rice Casserole
Chicken and Rice Casserole
Recipe adapted from the USA Rice Council in Houston, Texas
1 tablespoon butter
1 teaspoon vegetable oil
1 cup chopped fresh mushrooms
1/2 cup chopped onion
1 pound boneless chicken breasts, cut into 1/2-inch pieces
2 garlic cloves, minced
1 (10-3/4-ounce) can cream of mushroom soup
1 cup pasteurized process cheese spread
3 cups cooked rice (1 cup uncooked)
1 (10-ounce) box frozen broccoli cuts, thawed, drained
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup sour cream
1/4 teaspoon ground black pepper
Vegetable cooking spray
1 cup (4 ounces) shredded mild Cheddar cheese (melts better than sharp)
1/2 cup breadcrumbs or crushed croutons
Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add chopped mushrooms. Cook and stir over high heat about 2 minutes. Add onion and chicken-breast pieces. Reduce heat to medium-high and cook until chicken is just cooked through, stirring in garlic the last minute or so.
Add undiluted mushroom soup and the cheese spread (or if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in the cooked rice, thawed broccoli, water chestnuts, sour cream and pepper. Spoon mixture into a 2-quart baking dish sprayed with a nonstick product.
Bake at 400 degrees, uncovered, for 15 to 20 minutes. Remove from oven. Top with Cheddar cheese and breadcrumbs (a bit of grated Parmesan mixed in with the crumbs is optional). Return to oven until cheese melts.
8 servings
Chicken-And-Rice Bake With Broccolini
from https://www.southernliving.com/
Chicken and rice is one of those all-time comfort foods that just make you feel better about life. This dressed-up version kicks it up a notch by using Broccolini, a hybrid that is like a longer, leggier cousin of those big beefy heads of broccoli you usually find at the market.
While you don't have to use fontina cheese (shredded white sharp Cheddar would be fine), the creamy, salty richness of fontina is worth the splurge.
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
8 oz. fresh Broccolini, trimmed and cut into 2-inch pieces
3 Tbsp. olive oil, divided
1 tsp. kosher salt, divided
3/4 tsp. black pepper, divided
1 small sweet onion, chopped (2/3 cup)
3 garlic cloves, minced (1 Tbsp.)
2 Tbsp. all-purpose flour
2 cups whole milk
8 oz. fontina cheese, shredded (about 2 cups), divided
1 (8.8-oz.) pkg. microwave-ready white rice, uncooked
1/2 cup panko breadcrumbs
1 tsp. chopped fresh thyme leaves, plus more for garnish
Preheat oven to 400°F.
Stir together chicken, Broccolini, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in an 11- x 7-inch (2-quart) baking dish until evenly coated. Bake, uncovered, until chicken and Broccolini are partially cooked, about 10 minutes.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high. Add onion; cook, stirring often, until tender, about 3 minutes. Add garlic; cook until fragrant, about 30 seconds.
Reduce heat to medium, and stir in flour; cook, stirring constantly, until incorporated, about 30 seconds. Gradually whisk in milk until smooth; bring to a simmer over medium. Cook, whisking often, until slightly thickened, 5 to 8 minutes. Remove from heat, and whisk in 1 1/2 cups of the fontina, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper until smooth.
Transfer chicken and Broccolini to sauce in skillet, discarding any juices in baking dish. Add rice to skillet; stir until just coated. Spoon mixture into baking dish.
Stir together panko, thyme, remaining 1 tablespoon oil, and remaining 1/2 cup fontina in a small bowl; sprinkle evenly over chicken mixture. Bake, uncovered, at 400°F until top is golden brown, 25 to 30 minutes. Garnish with additional thyme.
Servings: 6
