TESTAMENT (CHICKEN-RICE) CASSEROLE
Sometimes, more attention to the details is a little more bothersome but the end result pays off. So it is with this casserole. There is some pre-cooking involved (rice and chicken) but the superior flavor of the casserole makes it all worthwhile. The recipe is not at all difficult but it does take just a bit longer to prepare than the traditonal "quick casserole". It took me a few weeks, off and on, to develop this recipe and, after a couple of trials, I found that the chopped artichoke hearts added just the right flavor to enhance the overall dish. I gave a lot of attention to keeping the instructions clear on this one. You can also make it up ahead, bake it, and freeze it for re-heating later. I hope you enjoy it!
Provided by Bone Man
Categories One Dish Meal
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a small pan, melt the butter, add the olive oil and sautee the parsley and onion until tender. Set aside.
- Preheat the oven to 325-degrees F.
- In a four-quart cooking pot, fill 2/3 full with hot water and bring to a boil. Stir in the bouillon and kosher salt, then add the chicken breasts. Reduce heat to a low boil, covered, for 30 minutes. At the end of 30 minutes, remove chicken breasts and chop them into 3/4 inch chunks, trimming off any small pieces of fat or gristle as necessary.
- In a large mixing bowl, blend together the two soups, seasoning salt, and the sauteed onions/parsley (no need to drain). Mix the flour into the milk until lumps are gone and add it to the mix.
- Spray a large casserole dish with the cooking spray. Spoon in 1/3 of the soup blend. Next, spoon in the rice and lay the chicken pieces evenly on top of it.
- Roughly chop the artichoke hearts and add them to the remaining soup mix. Spoon this blend onto the chicken and rice.
- Mix together the two cheeses and top the casserole with it. Bake at 325-degrees F. for 30 minutes, covered. Then, uncover the casserole and BROIL on high (middle rack of oven) for about 8 minutes. Keep an eye on it so that it does not burn. You want just a few brown spots on the top.
- Remove casserole from oven and allow to cool for 20 minutes prior to serving.
- NOTE: I use 3 of the frozen-type chicken breasts, which are actually breast HALVES. (I put them into the boiling water while still frozen.) Also, I use one cup of dry Basmati rice (cooked in 2 3/4 cups of water, with 1 tablespoon of butter and a teaspoon of salt) to generate my four cups of rice. See my "Beginners' Rice" recipe for help.
Nutrition Facts : Calories 461, Fat 10.2, SaturatedFat 4.1, Cholesterol 37.3, Sodium 892.5, Carbohydrate 71.8, Fiber 4.5, Sugar 2.1, Protein 19.2
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