Or, more aptly named, the twice as much casserole as i planned casserole.
As much as I love cooking, there are (more than) a couple things i just can’t get quite right.
1. Determining how much dry rice is actually needed when a recipe calls for already cooked rice. I always end up with at least twice as much as necessary, it never fails.
2. I am terrible at slicing tomatoes.
Tonight’s misfortune is a lesson in how to handle roughly 4-5 extra cups of rice (I wish I were kidding). Truth be told, it wasn’t so much a lesson considering I am still at a loss to how much rice I should have cooked and more a test of faith. Faith that this casserole was going to be so dang good that we wouldn’t mind eating it for 5 meals this week.
So, with no ideas other than whipping out my other casserole dish and attempting to distribute ingredients appropriately, I just went with it.
And it turned out just fine. Maybe better than fine – with rice being the only ingredient I doubled, we ended up with more servings, fewer calories, and a deliciously filling dinner.
Elizabeth approved, even though she didn’t get to try any.
Chicken + Wild Rice Casserole (inspired by Picky Palate)
2 lbs boneless, skinless chicken breast, cooked and shredded2 cups brown Basmati rice
2 cups wild rice
1.5 tbsp olive oil
4 carrots, diced
1 onion, diced
4 celery stalks, diced
4 cloves garlic, minced
Salt and Pepper, to taste
4 tbsp butter
1/4 all-purpose gluten-free flour
2 cups reduced sodium chicken broth
2 cups shredded cheddar cheese
Season chicken and bake at 350 until done (approximately 45 minutes). While the chicken is cooking, cook rice (in separate pots) according to package directions.
Once chicken has cooled, shred (I use my stand mixer). Set aside.
In a pan over medium heat, warm olive oil and saute diced vegetables and garlic. Cook until soft, approximately 10 minutes.
While vegetables are sauteing, heat sauce pan over medium and melt butter. Once the butter has melted, add flour, whisking constantly and then slowly add chicken broth, continuing to whisk.
If you have a bowl large enough, combine all ingredients (except cheese), then divide between two 9×11 pans. If you do not have a bowl large enough (like myself), divide and combine ingredients as you add them to the baking dishes, adding broth mixture last. Top with shredded cheese and bake at 350 for 30 minutes, or until cheese is melted.