Wednesday, May 16, 2012

What's for Dinner Wednesday - Chicken and Rice

Skip to My Lou
One of the best things about finding great blogs and following them, is getting little gems like this in my inbox. I was gathering some new recipes for dinner this week to send the hubby to the grocery store with, when I came across this. I'm all about the comfort food. Better yet, you don't use canned soup. There have several reports the past few weeks that canned soup has been linked to heart disease, diabetes, and obesity because of increased levels of BPA. Read about it here.

Have no fear with this recipe! I knew it was going to be good when the hubby was making it. Chicken and fresh garlic can really get my taste buds revved up. Double score when I have hubby cooking instead of me - thanks dear! 
From my Kitchen
See how close ours looks to the original? That never happens. This dish is so yummy and not at all bland like the chicken and rice dishes I have made in the past with canned soup. You seriously need to try this one and when you do, go check out Skip to My Lou and see all the other good stuff she has to share. Tell Cindy I said hello!

Chicken and Rice Casserole
4 tablespoons butter 1 medium onion , chopped (about 1 cup)

4 garlic cloves , finely chopped
1 teaspoon seasoning salt
1 teaspoon Kosher salt
½ teaspoon black pepper
4 tablespoons all-purpose flour 3 ½ cups chicken stock
3 ½ cups whole milk
1 ½ cups long-grain rice (uncooked)3 cups cooked chicken , cubed (I use chicken from 1 Rotisserie Chicken)
1/2 cup cheddar cheese , shredded
1 sleeve Ritz style crackers (finely crushed)1/2 cup Parmesan cheese, shredded
Melt butter in a large pot over medium heat and cook onions until translucent. Add garlic, seasoned salt, pepper. Add flour and mix well. Cook until starting to color. Stir milk and stock into flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice  and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally, about 20 minutes. Preheat oven to 350 degrees. Add  chicken to the rice and sauce mixture. Pour mixture into a 9 x 13 inch casserole, or two 8×8 inch casseroles. Combine bread crumbs and cheeses  and sprinkle evenly over top of the casserole. Place in hot oven and cook for 20 to 25 minutes or until topping is browned and casserole is bubbling.

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