recipe of the day: chicken & rice casserole
we have a problem in my house.
empty fridge and packed full freezer.
combine with cold miserable weather outside today, and that means its casserole time.
you've probably seen, heard about or eaten this casserole...
it's a classic campbells soup recipe.
and pretty healthy and balanced.
according to the website, it has a full serving of vegetables, is high in calcium and very high in protein.
but this is a serious mom staple kinda recipe.
i dig it.
but in my house, i need to change things up a bit.
both to suit the ingredients i have on hand... and to suit our tastes.
the cream of chicken soup is to be replaced by cream of mushroom. because that's all i have.
onion powder will be joined by fresh garlic and something spicy... i'm thinking maybe of ancho or chipotle powder. and likely a hit of hot sauce
i also have some salsa verde that i need to use... so that will go in too. making this casserole a tad on the mexican side of life.
and so my stash of mexican oregano (very different from mediterranean oregano) might have to make an appearance too.
for vegetables, i've got plenty of frozen options... so i'm thinking corn for sure... and some sliced fresh green beans that i bought at the market yesterday... maybe even some spinach? hmmm...
we have chicken thighs, not breasts... and the cheese i have on hand is probably only half of what they call for, so it'll be a little less cheesy.
however, since it's mexican now, we have fresh made guacamole and salsa for serving.
i think it shall be a great success.
this is the beauty of a simple bare bones recipe like this one...
your options for playing around are pretty endless.
as long as you keep the liquid to rice ratio in check, anything is open for substitution.
i'm going to serve it with a romaine salad with my chipotle balsamic vinigarette.
nom nom nom
empty fridge and packed full freezer.
combine with cold miserable weather outside today, and that means its casserole time.
you've probably seen, heard about or eaten this casserole...
it's a classic campbells soup recipe.
it's easy as shit... one pan...Ingredients
1 can (284 mL) CAMPBELL'S Condensed Low Fat Cream of Chicken Soup1 cup (250 mL) water3/4 cup (175 mL) uncooked regular long-grain white rice1/2 tsp (3 mL) onion powder1/4 tsp (1 mL) ground black pepper2 cups (500 mL) fresh (cut-up) or frozen vegetable mixture4 boneless, skinless chicken breast halves1 cup (250 mL) shredded cheddar cheeseDirections
- 1. Mix soup, water, rice, onion powder and black pepper in shallow 2 qt (2 L) baking dish. Stir in vegetables (if frozen, thawed under running water).
- 2. Top with chicken. Sprinkle chicken with additional pepper, if desired. Cover.
- 3. Bake at 375°F (190°C) until chicken is cooked through and rice is tender – about 45 minutes. Sprinkle cheese over chicken. Remove chicken and stir rice before serving.
and pretty healthy and balanced.
according to the website, it has a full serving of vegetables, is high in calcium and very high in protein.
Per Serving: 420 Calories, 13g Fat, 7g Saturated Fat, 100mg Cholesterol, 610mg Sodium, 540mg Potassium, 37g Carbohydrate, 2g Dietary Fibre, 28g Protein, 25% DV Calciumother variations of this recipe call for sliced mushrooms only instead of mixed vegetables... my mom always used to make it with broccoli only and mix breadcrumbs with the cheddar cheese on top...
but this is a serious mom staple kinda recipe.
i dig it.
but in my house, i need to change things up a bit.
both to suit the ingredients i have on hand... and to suit our tastes.
the cream of chicken soup is to be replaced by cream of mushroom. because that's all i have.
onion powder will be joined by fresh garlic and something spicy... i'm thinking maybe of ancho or chipotle powder. and likely a hit of hot sauce
i also have some salsa verde that i need to use... so that will go in too. making this casserole a tad on the mexican side of life.
and so my stash of mexican oregano (very different from mediterranean oregano) might have to make an appearance too.
for vegetables, i've got plenty of frozen options... so i'm thinking corn for sure... and some sliced fresh green beans that i bought at the market yesterday... maybe even some spinach? hmmm...
we have chicken thighs, not breasts... and the cheese i have on hand is probably only half of what they call for, so it'll be a little less cheesy.
however, since it's mexican now, we have fresh made guacamole and salsa for serving.
i think it shall be a great success.
this is the beauty of a simple bare bones recipe like this one...
your options for playing around are pretty endless.
as long as you keep the liquid to rice ratio in check, anything is open for substitution.
i'm going to serve it with a romaine salad with my chipotle balsamic vinigarette.
nom nom nom
Um... excuse me? Chipotle vinaigrette? Was that on a previously blog that I missed or did you buy it somewhere? Because I need it!
The whole recipe sounds good, esp with your substitutions.
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i did post it previously....
but here it is again, for good measure.
smoky chipotle balsamic vinaigrette
blend well.
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i think it shall be a great success .
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