Chicken ‘n Rice Casserole
(or just plain “Rice Casserole” for a yummy easy meatless meal)
- Measure 3.5 cups long grain brown rice* into the bottom of a deep 9x 13 pan (I use Pampered Chef 9×13 Stoneware).
- Over the top of that sprinkle a couple handfuls each of chopped celery* and diced onion* – or 1 handful each of dried,
and a small handful of dried parsley*, and about a teaspoon of dried basil* (crushed).
Mix together in the pan. (I just stir around a bit with my fingers. 🙂 - If desired, add a bit of cooked, shredded chicken* over the rice and seasonings. (We buy organically grown whole chickens, which I boil and shred. I use less than 1/2 chicken. Most of the time I make this meatless.)
- If making meatless, you can add a shredded carrot* or two and/or 1-2 cups frozen peas*, if desired.
- Measure 7 cups hot broth (from cooking chicken). If you don’t have broth, just use hot water.
- Add, and stir to dissolve, 1-2 teaspoons/cubes of vegetable (or chicken) bouillon/broth powder** (I use Rapunzel vegetable bouillon cubes or Better Than Bouillon base. ) (If you are using a seasoned broth from cooking the chicken, you’ll only need 1, or maybe none. If using water, use 2 or more.) Pour over the rice, (meat) and seasonings.
- Bake at 350° for 1-1.5 hours – until rice is soft and water absorbed. (My oven usually takes 1 hr. 15-20 minutes.)
This feeds our family of 8 – 3 little kids, 3 big kids.
Note* – Use organically grown, if possible.
Note** – If you aren’t using one of these brands, be sure to check the ingredients to make sure they are Good for You-Naturally!™
For Me and My House ~ At Jesus’ feet,
Lisa @ Me and My House ~ Discipleship for Life!
1 Thessalonians 5:23
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