Of course the day I choose to write about this dish, it’s like freaking 95 degrees outside and the last thing I want to think about is a baked comfort food dish. But once the sun goes down and the fog comes creeping in, I’ll remember why it was so good. Dustin created this for me when I requested something “comforting and cheesy, involving chicken and rice” (hence, the not-so-creative title). We rarely eat casserole-type dishes, so I’m no expert, but it tasted like something that a sweet old church lady would bring to a potluck (which is a good thing – I have fond memories of church potlucks). The little bits of bell pepper were a great addition, and you could add all sorts of chopped veggies, depending on what you have in your fridge. Next time maybe I’ll suggest we add some chopped broccoli.
1 chicken breast half
1 cup water or chicken stock*
1 cup of rice
2 cloves of garlic, 1 halved and 1 minced
1 small white onion, diced
1 red bell pepper, diced
a splash of white wine
a few splashes of milk or cream
salt & pepper to taste
a generous amount of grated jack cheese
*we used the liquid in which we boiled the chicken
- Butter a casserole dish. Set aside. Preheat the oven to 350 degrees.
- Bring a saucepan of water to a boil. Add some salt, a few peppercorns, a halved garlic clove (if desired) and any other spices you want. Add the chicken breast. Simmer until chicken is cooked through. Remove chicken, shred, and set aside. Reserve the now-flavorful water.
- In another saucepan, combine the rice with 1 cup of the reserved water. Bring to a boil, then cover, reduce heat and simmer until rice is done, about 15-20 minutes.
- Meanwhile, in a small frying pan, saute the garlic in a little olive oil for 1-2 minutes or until fragrant and golden. Add the onion and cook for another few minutes. Turn off the heat.
- When the rice is done, fluff with a fork. Add the shredded chicken, diced bell pepper, sautéed garlic/onion, wine, milk (or cream), salt & pepper, and a small handful of cheese. Mix well. Scrape the rice mixture into the buttered casserole dish. Top with more cheese.
- Bake, covered, for about 30 minutes. Finish it off under the broiler for a few minutes to make the cheese bubbly and slightly golden. Allow to cool slightly before serving.
Eh, who needs a creative title. I think the pictures speak for themselves… and they say YUMMY! I love chicken and rice… mmm 🙂
Sometimes there is nothing better than a sweet old church lady casserole! It looks perfect for those foggy California coast evenings!
This looks so comforting and great to make in the coming fall months!
My husband is a big chicken and rice fan, and I made this for him on Sunday and divided it up so he could take it to work with him for lunch. He loved it! Thanks for the recipe!
This looks and sounds so good. If I had all the ingredients in the house, I’d make it tonight! I’ll definitely be making this soon.