This casserole is one of the most delicious comfort foods I have made. I was not expecting it to be as good as it was. I have made many chicken and rice casseroles in the past, all of them recipes with canned soup. They were ok, but this. Wow. It also gave me an excuse to use my dutch oven, which I hardly ever use.
The original recipe I had seen had bell peppers, onions, and rosemary as ingredients, which I omitted. I was tempted to add mushrooms, and I think I may the next time I make this. I sliced the carrots, and cubed the chicken earlier in the day which was a nice time saver. I love recipes that you can get some of the work done early when you have more energy.
Ok, comfort food time!
Ingredients:
2 tbsp olive oil
3 carrots, sliced
2 tsp minced garlic
3/4 tsp dried thyme
1/2 tsp onion powder
1 tsp kosher salt, or regular
1/2 tsp pepper
1 1/2 cups rice
3 cups chicken broth
1/2 cup heavy cream
2 lbs boneless chicken breast, cubed
1 cup shredded cheddar cheese
1/2 cup frozen peas
Preheat oven to 350 degrees.
In a dutch oven saute the sliced carrots in 1 tablespoon of oil under tender, about 5 minutes. If you are using other vegetables as well, add them with the carrots.
Add the garlic, thyme, onion powder, salt, and pepper. Stir well and cook for another minute.
Add the remaining 1 tablespoon of oil and the rice. Stir well so that the rice is coated in the oil.
Add the broth, cream, chicken, and cheese. Stir well. I used a blend of shredded cheddars, but you can use whatever you prefer.
Cover and bake for 35 minutes, stir well, then continue baking for another 20 minutes or until the rice is tender and the chicken is cooked.
Stir in the frozen peas and let sit covered for 5 minutes.
Serve and enjoy!
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