Chicken & Veggie Casserole

Notes:

  • Makes 8 servings
  • Prep time is between 5 and 10 minutes if you’re cutting the veggies and meat
  • Cooking time is approx. 1 hour
  • “Chopped” as I use it means bite sized pieces.
  • If substituting different types of rice, check the package’s “stove top” directions for water amount and cooking time needed.
  • All veggies I used were from the fresh produce dept. If you’re using frozen veggies, allow them to thaw in refrigerator or under cool water before using.

Ingredients:

  • 1 to 2 lbs. chicken, chopped
  • 1/2 sm. onion, sliced into 1/8″ slivers
  • 1 tbsp minced garlic
  • approx. 2 tsp “Cajon” seasoning mix, or spices of your choice
  • 1 cup Thai Jasmine rice
  • 2 cups water
  • 1 cup broccoli head, chopped (approx. 1-1/2 cups)
  • 1 tomato, chopped (approx 1/2 cup)
  • 1 cup chopped celery
  • 1 cup mushrooms, chopped
  • 1 can cream of mushroom soup, condensed, 10.5 oz
  • 1 can cream of chicken soup, condensed, 10.5 oz
  • 8 oz sour cream
  • 1 to 2 cups grated cheese of your choice (Mozzarella, Cheddar, Colby Jack are all good choices)

Utensils:

  • 9″x13″ casserole pan
  • Aluminum foil or other means of covering the pan
  • 4 quart sauce pan with lid
  • Fork
  • Mixing bowl
  • Spatula for serving casserole

Steps:

Chicken:

  1. Preheat oven to 400 Fahrenheit
  2. Lay out chicken in an even layer along the bottom of the casserole pan
  3. Layer onion slivers and minced garlic on top, cover with spices
  4. Cover the casserole pan and place in oven for 40 minutes

Rice & Veggies:

While chicken is in the oven,

  1. Wash the rice
  2. Combine washed rice, water, broccoli, tomato, and celery in sauce pan (if using canned mushrooms, add now)
  3. Cover, bring to boil, stirring occasionally
  4. Allow to boil for 5 minutes
  5. Turn off heat and, if using fresh mushrooms, add mushrooms now. Rice mixture will be wet, and water may still be present
  6. Rice mixture should remain covered until chicken is done in oven.

Sauce:

While rice is cooking

  1. Combine the two cans of creamed soup with sour cream in mixing bowl
  2. Whisk with fork for 2 minutes, until mixture is same color throughout.
  3. Set aside

Casserole:

  1. Once chicken is done, leave oven at 400 and remove dish to heat proofed location. 
  2. Add rice & veggies, using fork to “fluff” the rice as it comes out of the sauce pan. Ensure there is a 1/2″ of clearance between food levels and the casserole rim
  3. Pour sauce mixture over the rice layer
  4. With fork, gently mix ingredients to ensure even distribution of the sauce.
  5. Cover with cheese
  6. Return dish to oven for 15 minutes or until cheese starts to brown.

Let rest until cool enough to handle sides of the pan and serve.

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