Friday, February 20, 2015

Chicken and Rice Skillet Casserole

It's that weird cold time of year where most people are stuck trying to put out an easy and healthy dinner on the table in a limited amount of time.  Considering how cold and ugly it is outside, no one really feels like cooking and no one wants to spend a lot of time stuck in the kitchen after work.
This is an easy recipe you can make ahead of time or even the day ahead for your family's dinner time. Chicken and Rice seem to be a perfect combination for any type of casserole.  Then by adding the use of the skillet and some delicious veggies and cheese, you have a crispy and easy dinner for anyone.
This will unfortunately be my last post for awhile.  Next week is my last week until maternity leave.  I'll definitely miss bringing everyone make own take on recipes for the next few months.  I will hopefully be back in June with a whole new slew of recipes and delicious ideas to show everyone. Please feel free to continue to send me your requests for recipes and any feedback you may have to ahoff@timesherald.com.


 

Chicken and Rice Skillet Casserole


40 minutes of Prep/Stove time
35 minutes in the oven
8 Servings

·       1.5 lbs of raw Chicken (I used chicken thighs, you can certainly use white meat)
·       1 Large White Onion (chopped)
·       2 Cups of Broccoli (chopped)
·       3 Cups of Vegetable Broth
·       1 Cup Uncooked Rice
·       1.5 Cups Shredded Sharp Cheddar Cheese (divided)
·       1 Cup Frozen Peas
·       2 Cloves Garlic (minced)
·       1 tsp. Salt
·       1 tsp. Pepper
·       1/2 Sour Cream
·       4 Tsp. Olive Oil (divided)

Add 2 Tsp. Olive Oil to a large oven safe skillet and heat up under medium heat. Add Chopped onion and saute until thoroughly translucent.


Chop of chicken into bite sized portion, make sure to discard bones but feel free to add chicken skin and fat into the dish.  It adds great flavor.  Add chopped chicken and additional 2 Tsp. of Olive Oil to skillet and brown with onions for 5 minutes or so.



Then add rice and minced garlic to skillet, stir and saute together for 1-2 minutes.  Add Broth to mixture and bring up to a simmer.  Simmer for 10 minutes or so, stirring every few minutes.


When rice started to come together add broccoli and simmer for 1-2 more minutes.



After that add sour cream, salt, pepper, peas, and about half the cheese to the dish and stir together.  Top the casserole with other half of cheese, sprinkling it evenly throughout the top of the dish.



Either set aside to cool and refrigerate until you're ready to bake it or preheat oven to 350 degrees.



Bake Dish for 30-35 minutes.

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