Sunday, October 7, 2007

Chicken and Brown Rice Casserole

The photo is a bit overexposed, but this dinner turned out really well, using frozen Trader Joe's brown rice, topped with cheese and some sliced green onions. But the best thing was when I added a little Sriracha to it. OMG, fantastic!

This is my submission to Sweetnicks' ARF/5-a-day roundup this week, thanks to the mushrooms and onions and the uber-healthy brown rice (even if it's not technically an ARF).

Chicken and Brown Rice Casserole
2 Tbsp olive oil
1/2 yellow onion, diced small
1 cup crimini (baby portobello) mushrooms, cut into quarters
Four thin-cut chicken breasts, sliced into 1" strips (about 1 1/2 pounds)
1 can Cream of Mushroom soup
1 can Cream of Celery soup (can use two cans of Cream of Mushroom instead, but I only had one can of that)
2 bags frozen Trader Joe's brown rice
1 cup shredded cheese - jack, cheddar, mexican mix, whatever you have on hand
2 green onions, white & green parts - sliced
2 Tbsp (or more) Sriracha sauce (optional) - this is an Asian hot garlic-chili sauce, it comes in a plastic squirt bottle with a rooster on the front
Salt & pepper

Preheat oven to 350. Spray a large casserole dish with non-stick cooking spray.

Over medium heat, warm olive oil in a large saute pan. Sautee yellow onions and mushrooms until onions are translucent and mushrooms are golden brown, about five minutes. Salt & pepper the veggies. Raise the heat a little and add the chicken strips, throwing a little salt & pepper on them once they're in the pan. As soon as the chicken strips aren't showing any pink on the outside (they will still be undercooked inside), add the canned soup and decrease the heat to low.

Microwave the rice bags for three minutes (cut a little slit in each bag first). They might still be a little cold when you pull them out, but that's ok. Mix the rice into the soup/chicken mixture and add the Sriracha, if using. Pour everything into the prepared casserole dish. Top with shredded cheese and bake for about 30 minutes, until everything is bubbly. If the cheese isn't slightly browned after 30 minutes, broil it for a couple of minutes until it is. Top with sliced green onions and serve immediately.

When I made this, it was originally a dish for the whole family so I intentionally made it rather plain. About halfway through my dinner I looked at Mr Wonderful and said, "You know what this could use?" and he replied, "Yeah - jalepenos." My thoughts exactly. But then I thought, what about Sriracha? It is glorious on lots of stuff, and could easily be added to just the parents' servings after being dished out. So we tried it...and it was fabulous.

1 comment:

hgm said...

This sounds great and I can't wait to see the recipe. I'd love to link to this from as its just the sort of low work high taste thing I am always looking for - plus there is no beating the fantasticness of TJ's frozen rice.