comfort essentials: chicken & rice casserole

How To Make comfort essentials: chicken & rice casserole

• 
  1

  PREP/PREPARE
• 
  2

  What you will need? This is a one-pot meal that is easy to assemble. I like making it in a large skillet with a lid; however, you could use a heavy-bottom pot, like a Dutch oven.
• 
  3

  What to serve with it? This recipe has a lot going for it, but two items come to mind… crusty bread and maybe a small side salad with your favorite homemade dressing.
• 
  4

  How to store it? This will store a few days (3 – 4) in the fridge, as a matter of fact, you can fix it a day ahead and reheat when ready. It does not; however, freeze well.
• 
  5

  Seasoning The tablespoon of seasoning gives the casserole its main flavor base. I would recommend one of the following: • Chili Powder (mild, medium, hot) • Cajun Spice (TonyChachere’s) • Taco Spice (Spice Islands) • Seafood Spice (Old Bay) Note: Since most spice mixes use a lot of sodium, I would make sure you do not use much, if any, extra salt. It also might be a good idea to add about just a half tablespoon of the spice and then add some more later, while simmering the dish. But, as with all recipes, taste and season as you go along.
• 
  6

  Additional Ingredient Tips Mushrooms The mushroom I used for this recipe were organic sliced button mushrooms in a jar. If you use regular mushrooms, you might want to mix it up by using different types, for example you could add in some: • Crimini • Portabella • Shitake • Oyster The list goes on and on. Each variety brings its own unique flavors to this recipe. In addition, they can be fresh, canned, jarred, or dehydrated. Note: If using dehydrated, you might want to add a few additional ounces of liquid, to compensate for the water they will absorb.
• 
  7

  Additional Ingredient Tips Black Olives I used a small can of sliced black olives, drained, but I have also used fresh, pitted black olives that I slice. To be honest, I did not notice a difference between either type.
• 
  8

  Additional Ingredient Tips Chicken Stock I am a big believer in using stock in most of my recipes. It has a deeper, richer flavor, and the collagen from the extracted bones gives soups and stews a silky mouth feel and taste. If you do not have good chicken stock, then use an equal amount of low-sodium broth.
• 
  9

  Additional Ingredient Tips Cheddar Cheese Cheddar, sharp variety, is a good partner for this yummy casserole; however, there are a lot of cheeses out there. If the weather outside is cold (as it has been lately), I like to add a bit of Jalapeno Pepper Jack. Cream cheese or Colby are two other good options.
• 
  10

  Gather your ingredients (mise en place).
• 
  11

  Cut up the chicken into bite-size pieces.
• 
  12

  Finely chop the onion, and mince the garlic
• 
  13

  Heat oil and butter in a nonstick pot over medium heat.
• 
  14

  Dust the chicken with a bit of salt and pepper, and add to the pan, then cook until it slightly browns on all sides, 2 – 3 minutes per side.
• 
  15

  You might need to work in batches, so you do not overcrowd the pan.
• 
  16

  Remove the chicken and reserve. Do not clean out the pan.
• 
  17

  Fonds, Fonds, Fonds Those brown bits on the bottom of the pan are called fonds. They are flavor bombs that you want to dissolve back into the other ingredients.
• 
  18

  Add the onion and cook until slightly soft and translucent, about 2 – 3 minutes.
• 
  19

  Add the garlic, and stir until fragrant, about 60 seconds.
• 
  20

  Add the rice and dry spices, then stir for about a minute to thoroughly combine the ingredients and coat the rice.
• 
  21

  Add the remaining veggies.
• 
  22

  Stir for about a minute to combine with the other ingredients.
• 
  23

  Add the stock and reserved chicken, then bring up to a simmer.
• 
  24

  Cover and allow to simmer, until the rice has absorbed the stock, about 20 minutes.
• 
  25

  Turn off the heat, and sprinkle on the cheese.
• 
  26

  Cover and let rest for about 10 minutes, until the cheese has melted into the casserole.
• 
  27

  PLATE/PRESENT
• 
  28

  Serve with some crusty bread and maybe a side salad. Enjoy
• 
  29

  Keep the faith, and keep cooking.
• 
  30

  Namasté
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card