Can you tell we are cleaning out the cabinets and freezer??? Tomorrow is the big moving day for us. The new furniture and appliances (a double oven!!) went in without a hitch. I can't wait till we get settled. I may not be able to post till next week depending on the internet situation (I made sure to schedule this one!).
This is somewhat of a throw together weeknight meal. After digging around in the pantry trying to use the food we have I came to the conclusion that casserole was for dinner! This recipe turned out really well and was packed with cheesy chicken flavor. I wanted to use broccoli, but all we had was corn and peas. Being a good girl, I followed the no store rule and was pleasantly surprised. I have a feeling that different variations of this casserole will hit out table again!
1-1 1/4 lb chicken breasts
3 cups cooked brown rice
6 oz frozen corn
6 oz frozen peas
1 small yellow onion, diced
1 cup chicken stock
2 cloves garlic, minced
1/2 cup reduced fat sour cream
1/8 cup reduced fat mayo
1/2 cup milk
1/4 cup flour (we use gluten free)
2 cup reduced fat shredded cheddar cheese, divided
1 Tbl olive oil
1 tsp butter
salt and pepper to taste
Pre heat over to 350 degrees.
Boil chicken breasts until they are tender and completely cooked. Remove from water and shred. Set aside. In a large rimmed skillet, heat olive oil and butter over medium heat. Add onions and allow them to cook until onions are translucent. While onions are cooking mix rice, sour cream, and mayo in a large mixing bowl. Set aside.
Add stock, milk, garlic, and veggies to skillet. Allow mixture to simmer for 2-3 minutes. Add chicken and stir to incorporate all ingredients. Sprinkle with flour and stir and the sauce thickens. Season with salt and pepper. Stir in 1 cup shredded cheese. Remove skillet from heat and fold into rice.
Spray 9X9 (you can use larger, but be sure to adjust cooking time) with cooking spray. Pour chicken and rice into baking dish and top with remaining cheese. Bake for 30 minutes or until casserole is hot and bubbly.