Friday, January 14, 2011

Scalloped Chicken and Rice Casserole

A great recipe to make in large quantity to freeze, after trying it out and making your own adjustments.  Another option would be to saute' an onion, rather than minced garlic.

3 Tbsp. butter                                               
1 clove of garlic, minced                              
3 Tbsp. whole wheat flour                         
2 cups chicken broth                                       
1 cup milk                                                      
salt and pepper to taste                                
1 tsp. sweet basil, tarragon or dill weed        
3 cups cooked brown rice
3 cups cooked diced chicken
2 cups sliced sauteed fresh mushrooms
1/2 cup slivered almonds
1 jar (4 oz.) chopped pimiento, drained (or 1 jar red peppers, found at larger Dollar Tree stores)
1/2 cup buttered bread crumbs
Melt butter in a medium saucepan over low heat.  Saute' minced garlic in the butter.  Stir in flour, blending well.  Add broth, milk, salt, pepper and herbs.  Cook white sauce until thickened, stirring constantly.  Butter a 2-quart casserole dish and spread half of the brown rice in the bottom of the casserole.  Distribute half of each of the following over the rice: chicken, mushrooms, almonds and pimiento or red peppers.  Pour half of the sauce over that.  Repeat layers and sprinkle with buttered bread crumbs.   Bake at 350 degrees for 45 minutes.

Save time and energy!  Make double the amount and freeze one casserole for later!