Potluck Chicken & Rice Casserole
On September 16, 2016 by Eliz
This dish reminds me of those potluck suppers I used to have to go to as a kid. There would invariably be a good twenty-percent of the total available casseroles dedicated to just chicken and rice, along with chicken-noodle, tuna-noodle, lasagna and green bean casserole. The great thing about this dish is that there can be thousands of variations to it. My recipe is by no means the definitive answer to the relative simplicity of the titular ingredients, and honestly, I used what I had on hand. This recipe also comes under the heading of “necessity is the mother of invention.” Having prepared my Easy Breezy Roast Chicken and Rice, I had, as I always do, a fair amount of leftovers, mostly white meat, and that delicious brown rice that had cooked in herbs and the juices of the roasting bird, not to mention the rendered chicken fat. Thus, these ingredients were resurrected to a second life and a casserole that would well serve the buffet table at any potluck supper.
If you in fact make this dish with the remnants of the Easy Breezy Roast
Chicken and Rice, then omit the celery in the recipe ingredients below
as they will already be in the rice. I use brown rice because I like
the nutty flavor and better nutrition, however, plain white rice would
work as well.
Ingredients
2 cups cooked white chicken meat, cut into 1″ cubes
1 medium onion, diced
2 celery stalks, finely diced
3 tbsp olive oil
1 4-oz jar pimentos, drained (like, Goya)
3/4 cup frozen broccoli spears, thawed
3/4 cup frozen green peas, thawed
1 can condensed cream of celery soup (like, Campbell’s)
1 can condensed cream of chicken soup (like, Campbell’s)
1 cup sour cream
3 cups cooked brown or white rice
1-1/2 cups shredded cheddar cheese
black pepper to taste
non-stick cooking spray (like, Pam)
The Recipe
Pre-heat oven to 375 degrees.
Heat the olive oil in a skillet over medium high heat until shimmering. Add the diced onion and celery and saute until tender, but not browned, about 7 minutes.
Remove the onions and celery from the heat, and add to a mixing bowl. Allow to cool for a few minutes and then add all remaining ingredients except the cheddar cheese and non-stick cooking spray. If the casserole seems too thick or sticky, add a few tablespoons of milk or water.
Use the cooking spray on a 9″ x 13″ casserole dish, then turn out the ingredients and mold to an even layer. Top with the cheddar cheese and bake for 45-55 minutes until hot and bubbly.
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