![]() ![]() These casseroles are great for Sunday dinner, and you may even have leftovers, maybe. Like this chicken and rice bake, this easy lasagna casserole, baked spaghetti and baked ziti with sausage are affordable, easy and feed a crowd. In this recipe, chicken, rice and vegetables are combined with a creamy sauce, topped with buttery, crunchy breadcrumbs and baked until golden and bubbly. ![]() To reheat, simply put the frozen, covered casserole into the oven, turn the oven onto 350° and cook for about 1 1/2 hours or until it is heated thoroughly.This creamy chicken and rice casserole is the perfect comfort food. Cover and heat in a 350° oven for 20-30 minutes or until hot through and through. This meal can be prepared ahead of time, refrigerated and reheated in the oven at serving time. Serve directly from pot, or pour into a 9×13 inch baking dish. (I use Redmonds Real Sea Salt, which is unbleached and full of natural minerals.) Cook ingredients for about five more minutes to heat the chicken and cream. Shake in liberal amounts of sea salt for best flavor. When the rice is done, stir in cooked chicken, garlic powder and cream. (To avoid sticky rice, don’t stir the rice while it’s trying to cook – just walk away and ignore it for the entire 45 minutes. Reduce heat to low and cook the rice and vegetables in the broth for 45 minutes. Add rice, stir, and place the lid on the pot. In a large pot, bring chicken broth, carrots and onion to a boil at high heat. Here is how I now make my Creamy Chicken and Rice Casserole with real, whole food ingredients: Creamy Chicken and Rice Casserole YumĤ cups chicken broth (I avoid canned broth or bouillon because they are also loaded with MSG.)Ģ-3 cups cooked chicken, cut into bite sized piecesġ 1/2 cups cream (heavy whipping cream, or fresh cream which has risen to the top of whole, raw milk) If you use cream, along with a few spices that enhance your casserole, your dish will be tasty, easy and surprise, surprise: creamy. Or the thick, white liquid you can buy in the dairy department of the store, usually labeled Heavy Whipping Cream. ![]() The stuff that rises to the top of your raw milk. The question is then, how do you make a casserole without a cream soup? Ah, very simple: I use cream.Ĭream of what? No, just cream. For some reason though, I just haven’t had a loving enough relationship with cream soup to try to keep the homemade varieties on hand. I’ve tried some of them, and I’m thankful that the recipes are available. There are all kinds of recipes which share how to make homemade cream soups. Well, at least the first two ingredients are water and celery. Water, Celery, Vegetable Oil (Corn, Cottonseed, Canola, and/or Soybean), Wheat Flour, Modified Food Starch, Contains less than 2% of: Salt, Soy Protein Concentrate, Monosodium Glutamate, Cream Powder (Cream, Soy Lecithin), Yeast Extract, Flavoring, Beta Carotene for Color. The ingredients in a can of Campbell’s Cream of Celery Soup, according to the Campbell’s Food Service Website are (and do try not to scream when you read this): But I wonder what my boys would do if I did? Maybe I’ll do that sometime. (As in, I literally scream out loud, from deep in the back of my throat, when I pick up a can and read it at the store. ![]() Why? Because their ingredient lists scare me. I have avoided canned cream soups since we began Our Healthy Eating Journey. I am a canned Cream of Fill in the Blank Soup rebel. ![]()
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