Testament Chicken Rice Casserole Food

CHICKEN RICE CASSEROLE

Steps:

• Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
• Gradually stir in broth and milk, stirring until thick and smooth.
• Stir in chicken and add salt and pepper; set aside.
• Grease a 1 1/2 quart shallow baking dish.
• Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
• Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
• Bake at 400° until hot and bubbly, about 20 to 25 minutes.

EASY AND DELICIOUS CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
• Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
• Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
• Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

TESTAMENT (CHICKEN-RICE) CASSEROLE

Steps:

• In a small pan, melt the butter, add the olive oil and sautee the parsley and onion until tender. Set aside.
• Preheat the oven to 325-degrees F.
• In a four-quart cooking pot, fill 2/3 full with hot water and bring to a boil. Stir in the bouillon and kosher salt, then add the chicken breasts. Reduce heat to a low boil, covered, for 30 minutes. At the end of 30 minutes, remove chicken breasts and chop them into 3/4 inch chunks, trimming off any small pieces of fat or gristle as necessary.
• In a large mixing bowl, blend together the two soups, seasoning salt, and the sauteed onions/parsley (no need to drain). Mix the flour into the milk until lumps are gone and add it to the mix.
• Spray a large casserole dish with the cooking spray. Spoon in 1/3 of the soup blend. Next, spoon in the rice and lay the chicken pieces evenly on top of it.
• Roughly chop the artichoke hearts and add them to the remaining soup mix. Spoon this blend onto the chicken and rice.
• Mix together the two cheeses and top the casserole with it. Bake at 325-degrees F. for 30 minutes, covered. Then, uncover the casserole and BROIL on high (middle rack of oven) for about 8 minutes. Keep an eye on it so that it does not burn. You want just a few brown spots on the top.
• Remove casserole from oven and allow to cool for 20 minutes prior to serving.
• NOTE: I use 3 of the frozen-type chicken breasts, which are actually breast HALVES. (I put them into the boiling water while still frozen.) Also, I use one cup of dry Basmati rice (cooked in 2 3/4 cups of water, with 1 tablespoon of butter and a teaspoon of salt) to generate my four cups of rice. See my "Beginners' Rice" recipe for help.