A great way to help leftover roasted or rotisserie chicken stretch into a meal, this casserole can be prepped ahead and tossed in the oven when you’re ready. Start by sautéing three stalks of celery and half a white onion chopped. You can sauté in butter or oil. I like a mix. Don’t forget a little salt and quite a bit of black pepper. In a mason jar with a tight fitting lid put one spoonful of chicken base and one spoonful of cornstarch. You can used canned chicken broth if you want, but I prefer base because you can control how strong the flavor is. Fill the mason jar with 1 1/4 cup of water and shake. Now that your veggies are a bit brown and soft, add in your rice to sauté (you may need to add a little bob of butter if there is no fat left). I am using 1.5c of Arborio short grain rice. Sauté the rice and veggies together for a couple minutes so the rice gets translucent around the edges and a little toasted. Now you can add in your chicken stock cornstarch mix and stir. Turn off the heat and pour in two cups of milk (2% or whole or a mix of the two) b Next add about 1.5-2c raw chopped broccoli. You could use frozen here but if so I might suggest reducing the liquids down by a couple Tbs because frozen veggies will have some of their own water content. Stir in your chopped cooked chicken. We had about half of a chicken leftover we needed to stretch into a full meal so that’s what I had. If you have more that’s fine too! Or, if you’re using this as a side dish, you can skip the chicken all together. And lastly stir in 4oz of cheddar cheese. I am using extra sharp Vermont cheddar. Stir lightly to combine. And pour into a casserole with a lid. Different rice will need different amounts of water and generally about a 2:1 ratio liquid to rice is appropriate, but because the rice will finish cooking in the casserole, it must be covered with liquid so here you can add another 1/4-1/2c of water or stock if needed to ensure there is liquid covering the rice all the way through. Use your spoon or spatula to move the mixture around a little so the water moves down and doesn’t just sit on top. Add another 3-4oz of cheese to the top before baking. Bake covered at 325 for 45 mins to an hour until the rice is cooked. At the very end take the lid off and broil for a couple minutes until the cheese gets toasted. Let cool and set for 5-10 minutes before serving. Enjoy!
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Author: KellyI love to cook and care for the people I love! Categories
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November 2020
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