I modified a recipe from a Gooseberry Patch cookbook to come up with something that is so creamy, so yummy, so comfort food and so loved by the kids!! My measurements are less than scientific at this point because you can really just throw it together until it looks right.
1 pkg seasoned Long Grain & Wild Rice - prepared per directions (I like to use Mahatma)
Saute in 2 tablespoon butter:
1 Zucchini
1 Yellow Squash
1/2 cup diced or sliced mushrooms (these are optional for those who aren't fungi fans)
A few dashes of onion powder, garlic powder, salt and pepper to taste.
2 cups cooked and cubed chicken breast (I usually use about 3 skinless, boneless breasts)
1 can Cream of Mushroom or Chicken soup
1/2 cup Sour Cream
Mix all of the above together and then add enough chicken broth to loosen it up a bit. I think I usually use 1 cup or more. (**this was my mom's idea and it really makes it a lot creamier and not so heavy)
Pour into greased 2 qt casserole dish and bake fro 30 minutes at 350 degrees. This casserole freezes quite welll. I have baked big batches in those alumnium square cake pans, let cool COMPLETELY, cover with saran (pat down and make contact with the whole top to prevent freezer burn) and then alumnium foil for up to 3 months. Thaw in the fridge overnight and then warm it up!
1 pkg seasoned Long Grain & Wild Rice - prepared per directions (I like to use Mahatma)
Saute in 2 tablespoon butter:
1 Zucchini
1 Yellow Squash
1/2 cup diced or sliced mushrooms (these are optional for those who aren't fungi fans)
A few dashes of onion powder, garlic powder, salt and pepper to taste.
2 cups cooked and cubed chicken breast (I usually use about 3 skinless, boneless breasts)
1 can Cream of Mushroom or Chicken soup
1/2 cup Sour Cream
Mix all of the above together and then add enough chicken broth to loosen it up a bit. I think I usually use 1 cup or more. (**this was my mom's idea and it really makes it a lot creamier and not so heavy)
Pour into greased 2 qt casserole dish and bake fro 30 minutes at 350 degrees. This casserole freezes quite welll. I have baked big batches in those alumnium square cake pans, let cool COMPLETELY, cover with saran (pat down and make contact with the whole top to prevent freezer burn) and then alumnium foil for up to 3 months. Thaw in the fridge overnight and then warm it up!
This is not a throw it together quick dinner, the rice alone takes 25 minutes to prepare. So if you are great at multi-tasking and bake the chicken, while the rice is in the micro and you are doing the veggies...it could be ready in about an hour. BUT since my timing in the kitchen rarely goes that smoothly, I like to make it the night before and just reheat for dinner the next night.
My kids will literally eat three helpings of this in a sitting. Be creative with the veggies! I have thrown in peas and corn when I didn't have anything else and a friend has used broccoli. You can make the veggies a bit chunky or chop them finely to help "hide" them.
My kids will literally eat three helpings of this in a sitting. Be creative with the veggies! I have thrown in peas and corn when I didn't have anything else and a friend has used broccoli. You can make the veggies a bit chunky or chop them finely to help "hide" them.
I recently made this, but didn't have any rice, so I used whole grain pasta and added some shaved parmesan cheese...it was sooooo good!
1 comment:
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