Wednesday, December 7, 2011
One Pot Chicken and Rice Casserole
Is anyone else slightly grossed out by cream of whatever soup? Don't get me wrong, I use it and I love the flavor but I happened to read the back of the can last week and was a bit frightened. I found a great recipe where I could make my own cream....not butter or chemicals and very little fat. It was delicious and an entire meal in one crock. Makes this working mom really really happy!
Chicken and Rice Casserole
3-4 chicken breasts (bone in) you could use any chicken pieces you have.
1.5 cups of rice (any type, I had a basmanti long grain blend)
1.5 cups chicken broth
1.5 cups of milk (low fat is best)
3/4 cup flour
1 package of mushrooms
1 small yellow onion diced
1/2 tsp onion powder ( I would use 1 tsp)
1/2 tsp red pepper blend (or 1/4 black pepper and 1/4 cheyenne pepper)
In a sauce pan stir 1/2 cup of milk and all of the chicken broth. Stir until starting to boil. In a separate bowl whisk together remaining milk and flower until totally blended. Add slowly flour mixture to chicken broth mixture. Stir until it starts to boil again. Remove from heat and let cool. This will get very creamy much like cream of whatever soup. Spray the inside of the crock. Add rice (uncooked) and spices and mushrooms and onions. Mix cream mixture with the rice mixture in the crock. Add chicken pieces on top. IMPORTANT-season chicken pieces with salt and pepper or Lawrys or whatever you fancy. Cook on loy for 6-7 hours. Remove chicken, stir rice...if standing liquid remains let cook on low without top for 15 minutes. Place chicken back on top and serve.
SMILES!!!!!! DOUBLE CHECK
Only thing I will do differently next time is use a harder rice like wild rice or brown rice. Basmanti was a bit mushy but still awesome.
Recipe from 365 Days of Slow Cooking