Chicken Casserole
#110528 - 10/05/04 10:44 AM
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RachelT
Reged: 07/01/04
Posts: 2350
Loc: Minnesota
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I while back, I was in desperate need of a safe casserole recipe, as I had tons of cooked chicken, rice and veggies, and didn't know what to do with them. Well, Casey came to my rescue. Here it is... Casey's ingredients and instructions, along with my own seasonings. (Casey, I hope you don't mind me posting this. I didn't see one already posted, and thought others might as well benefit from it.  )
Chicken Casserole (works well with Ground turkey too)
2 ¼ cups cold, plain soy/rice milk, divided
4 Tbsp flour
2 Tbsp chicken bouillon granules, optional
2 cups cooked rice
2 cups cooked chicken, chopped
1 can mushrooms
½ cup each, cooked veggies (green beans, broccoli, etc.)
¼ cup chopped onion
2 garlic cloves, minced
1 Tbsp parsley
2 tsp oregano
2 tsp basil
1 tsp rosemary
1 tsp thyme
Salt and pepper
In a skillet sprayed with cooking spray, sauté onion and garlic until tender; set aside. In a large saucepan, bring 2 cups soy/rice milk to a boil. Whisk together the flour and the remaining ¼ cup of soy/rice milk until smooth, and then add it to the hot milk and cook to thicken (2-3 minutes). Stir in bouillon(if desired) until combined; remove from heat. Add rice, chicken, veggies, onion, garlic and seasonings; transfer to a casserole dish. Bake at 350 for 35-45 minutes.
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
Edited by BeckyT (10/05/04 11:45 AM)
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Haha...
#110530 - 10/05/04 11:14 AM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I don't mind at all. Considering I just made that up off the top of my head, I'm totally tickled that you really like it! I'll have to try it myself sometime - LOL!!
Just one thing: Whisk together the flour and the 1/4 cup cold soy/rice milk until smooth, and then add it to the hot milk and cook to thicken. Otherwise, it's right on the money. Still glad I could help!!
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Re: Haha...
#110534 - 10/05/04 11:47 AM
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RachelT
Reged: 07/01/04
Posts: 2350
Loc: Minnesota
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Thanks for that tip, Casey!!! I knew something was missing!  Consider it edited!!!
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~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!
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You know what is silly about this...I made this on Sunday. My husband (who really cares less about this stuff) pulls out a dish and has some. He loves it! So he asks if I tried it. Not yet. Oddly, I don't like it. LOL! But I'm glad he does! I'll make it for him more often. 
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yep, it's me,
Rebecca
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Could this be frozen once transferred to a baking dish? This would be great to make up and freeze to eat later.
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Do you mean freeze it before it's been baked, and then pop it in the oven later? I'm not sure I'd do that since it does have soy (well, or rice) milk in it and the sauce would be "raw", so to speak. I'm sure it would freeze fine once it's been baked -- I've frozen similar things before with no problem.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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I agree with Jen - I'd bake it, and then freeze the cooked casserole in portions to eat later. That'll work fine. I think if you froze the uncooked casserole, the sauce might separate. It would still be fine to eat, just might look not-so-appetizing.
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Thanks Jen and Casey! That does make sense to cook it first and then freeze it! Just trying to plan out my meals for my marathon day of cooking before the little bambino arrives!!! 
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What kind and how much veggies did you use? And does it serve around 4?
Is it better with brown rice or white? Or wouldn't the brown be safe? 
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IBS-C with pain and bloat
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I used white rice. I did about a cup of beans, peas, and corn. It wasn't too much. =) I actually thought with the amount I got it served more than four. But then...my husband puts two servings together so...
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yep, it's me,
Rebecca
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