Monday, October 22, 2012

Brown Rice Casserole with leftover chicken

For Menu Monday today I'm going to share a super easy and delicious recipe. This is one of our favorites. I got the recipe from Kalyn's Kitchen and adjusted based on what we had in our kitchen. This is a super easy recipe that uses leftover chicken or turkey. It's a great use for dark meat chicken, but this time I used white meat.

I had a very special helper to make this casserole also.

Brown Rice Casserole
with chicken or turkey, mushrooms, and cheese
adapted from Kalyn's Kitchen

1 1/2 cups uncooked brown rice
3 cups chicken stock or water
dash of salt

16 ounces of mushrooms - I used baby bellas, sliced
1 white onion
3 large stalks of celery
2 tsp. olive oil
1 1/2 - 2 cups of cooked chicken or turkey
1/2 cup of chicken or turkey stock
1/2 cup of sour cream (I use low-fat)
1/2 cup of shredded Parmesan
2 cups divided of cheddar cheese

Cook the rice in stock or water.

Chop the onion and celery. Saute onion and celery in olive oil for 10 minutes or so. I like my onions really cooked well. When the onions and celery are soft, I add in the mushrooms. I cook some of the water out of the mushrooms while I dice the chicken. This time I'm using chicken breast from the chicken I roasted last week. When the mushrooms are done, I add the diced chicken.

Mix the 1/2 cup of stock and 1/2 cup of sour cream in a small bowl. Add Parmesan and 1 cup of cheddar.  Mix together well.

Once the rice is done and the chicken is warmed, mix the chicken mixture and the rice together in a large bowl. Pour over the sour cream mixture and mix well.

Pour this whole thing in a greased 9x13" casserole dish. Preheat the oven to 375. Bake the casserole for 25 minutes.


Sprinkle the 1 cup of cheddar cheese on top and bake for an additional 15 minutes.
This is an incredible casserole and it makes perfect leftovers. We love it!
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5 comments:

  1. Sounds delicious with all the moisture from the cheese and sour cream! Thanks for sharing! Camon goes in our play pen while I cook supper too :)

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  2. Let me know if you try it, Diana! It's delicious and so much better than the casseroles with canned soup!

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  3. Just made this for dinner tonight -- made the rice in the rice cooker, tossed in the mushrooms, onion and mushrooms. Poured into the pan with the "sour cream" (greek yogurt) mixture and refrigerated all day. Topped with cheese & baked! Yum, yum!

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  4. I made my own altered version of this... it was delicious! Thank you for sharing!!! I used a Trader Joe's grain blend instead of rice, sauted some garlic with the veggies, threw in some bacon bits and otherwise followed the recipe. It was fantastic!!!

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  5. We're going to try this Monday! Thanks, Leanne!

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