Sunday, March 1, 2009

So what do you have for dinner after a long day of ironing?

Cheesy Chicken and Rice Casserole, of course! Although this looks suspiciously like something you would see at Potluck on Sunday, it's quite yummy. And the best part is, it doesn't use any of those pesky cans of cream soups. (Not to offend anyone who uses them, but I try to keep our family's sodium down.) While this dish probably wouldn't be considered low fat, it's relatively healthy; and most importantly can be made with love by you for your family! Try it and see!

Cheesy Chicken and Rice Casserole
serves 4
The Best 30-Minute Recipe

1 T veg oil
1 onion, minced
3 garlic cloves, minced
1 t minced fresh thyme (I used dried and we lived to tell the tale; lessen the amt for dried)
1 c low-sodium chicken broth
1/2 c heavy cream
1 c instant rice (don't try to sub regular rice here; it wouldn't work)
2 c (8 oz) frozen pea-carrot medley, thawed
Salt and ground black pepper
2 c shredded cooked chicken (try rotisserie; it's great!)
1 c shredded cheddar cheese
20 Ritz crackers, crushed to coarse crumbs (1 cup)

1. Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over med-hi heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth and cream and bring to simmer.
2. Stir in rice and pea-carrot medley. Season with salt and pepper to taste. Pour mixture into 8-inch baking dish. Bake for 10 minutes.
3. Stir in chicken. Sprinkle cheddar cheese evenly over top, then sprinkle with cracker crumbs. Continue to bake until edges are bubbling and crumbs are toasted, about 5 minutes. Serve.

Ta-dah!
It's easy and good. What more can you ask after a day of such hard labor?
Enjoy!

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