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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Chicken Casserole
