CASSEROLE ESSENTIALS:LAZY SUNDAY CHICKEN CASSEROLE

Casserole Essentials:Lazy Sunday Chicken Casserole image

It's a beautiful Sunday(cloudy, gloomy), and I strolled into the walk-in to see what I could discover (I was being bone idle and didn't want to go out to the store). I found some nice chicken breasts, artichokes, rice, and a few other bits-and-bobs. There you go... This is my "official" lazy-day Sunday Chicken casserole....

Provided by Andy Anderson !

Time 45m

Number Of Ingredients 16

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Ingredients

PLAN/PURCHASE
1 lb chicken breasts, cooked and shredded
1/2 c long-grain white rice
3 slice thick sliced bacon, diced
1/2 medium yellow onion, diced
2 clove garlic, minced
2 Tbsp flour, all-purpose variety
2 c chicken stock, not broth
14 oz artichoke hearts, drained and chopped (1 can)
1/2 c cheese, sharp cheddar, grated
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE TOPPING
2 Tbsp olive oil, extra virgin
1/4 c parmesan cheese, grated
1/2 c panko breadcrumbs

Steps:

1. PREP/PREPARE
2. Cook the rice, according to package directions, but use 20 percent less liquid, and reserve.
3. Chef's Note: To get the best rice, place it in a saucepan with a tablespoon or two of sweet butter, then turn the heat up to high, and make sure the rice is cooked with the butter. Finally, pour in the liquid while it is scalding hot, cover, reduce to low, and allow to simmer. BOOM... excellent rice every time.
4. Add the bacon to a sauté pan over medium heat.
5. Cook the bacon until the fat renders, and it begins to brown.
6. Remove the bacon with a slotted spoon, drain on paper towels, and reserve.
7. Drain all but 2 tablespoons of bacon fat from the pan, and add the onions.
8. Chef's Note: If you don't have a full 2 tablespoons of bacon fat, make it up by adding unsalted butter.
9. Sauté over medium heat until the onions begin to soften, about 5 - 7 minutes.
10. Add the garlic and continue to cook until fragrant, about 60 seconds.
11. Add the flour, and stir into the onion/garlic mixture.
12. Continue to stir for an additional 2 minutes.
13. Add the chicken stock.
14. Let the mixture simmer and thicken for 5 - 7 minutes.
15. Place a rack in the middle position, and preheat the oven to 375f (190c).
16. Chef's Note: While the mixture is simmering, add salt and pepper, to taste.
17. Add in the chicken, artichokes, reserved bacon, and precooked rice.
18. Bring the mixture up to a light simmer.
19. Add the hot mixture to an oven-proof baking dish.
20. Chef's Tip: If you want to, you could just use the pan that the mixture was cooked in.
21. Add the shredded cheese to the top.
22. Combine the topping ingredients together in a small bowl, and then add to the top of the casserole.
23. Place in the preheated oven, and bake until bubbly hot, about 18 - 22 minutes.
24. Chef's Tip: If you desire a crispy top, finish by placing it under a broiler for a minute or so.
25. PLATE/PRESENT
26. Serve while still nice and warm, with some nice homemade rolls. Enjoy.
27. Keep the faith, and keep cooking.