Chicken 'N' Rice Casserole

 

Casseroles remind me of childhood. There's a video that was taken of a friend and me playing in her sandbox, and her father asked me what I was making. My response: "A casserole." "What kind of casserole?" "A brown one!" Ha, ha, Sand Casserole was quite a delicacy.

Rarely do I make a casserole of any kind without thinking of that story, and Chicken 'n' Rice Casserole is a classic; tender and savory.
The sauce contains lemon juice, butter, cream and capers. It’ll have you and yours craving this dish at least once a week!

 
 
 
 

Essentials

4 BONELESS, SKINLESS CHICKEN BREASTS

1 TABLESPOON SLAP YA MAMA® SEASONING

1 TABLESPOON ITALIAN SEASONING

1 TABLESPOON GARLIC SALT

3 CUPS LONG GRAIN RICE, PREPARED AS DIRECTED

4 TABLESPOONS BUTTER

1/4 CUP ALL-PURPOSE FLOUR

1 CUP CHICKEN BROTH

1 CUP MILK OR CREAM

1/2 TEASPOON SEA SALT

1/2 TEASPOON GARLIC POWDER

1/2 CUP FINELY CHOPPED MUSHROOMS

1 CUP CHICKEN BROTH

1 TABLESPOON PAPRIKA

CREAMY PICCATA SAUCE

Directions

  1. Preheat oven to 375-degrees Fahrenheit.

  2. On a silpat-lined baking sheet, place chicken breasts and season generously with Slap Ya Mama®, Italian seasoning and garlic salt; bake for 45 minutes.

  3. While chicken is baking, add cooked rice to a large mixing bowl.

  4. Once chicken is cooled, shred into bowl containing cooked rice.

  5. Melt the butter in a saucepan over medium heat.

  6. Add mushrooms to the butter; cook 3 to 4 minutes.

  7. Stir in flour; cook 1 minute.

  8. Slowly whisk in broth and milk. Cook, stirring, until thickened (about 4 to 6 minutes).

  9. Stir in salt and garlic powder.

  10. Pour wet mixture over the rice and chicken mixture; stir to combine.

  11. Add to a lightly-greased baking dish; bake for 30 minutes at 400° Fahrenheit until bubbly.

  12. Prepare Creamy Piccata Sauce and spoon over casserole before serving.

 
 

x, Melissa

 
CasseroleMelissa ChildressRice, Chicken, Creamy