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Creamy Chicken and Brown Rice Casserole
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Source: http://preschoolersandpeace.com/blog/2011/10/25/fall-freezer-meals.html
| 4 T | butter |
| 1 medium | onion, minced |
| salt | |
| 3 medium | garlic cloves, minced |
| 1/8 t | cayenne pepper |
| 1/4 c | gluten-free flour, (or all-purpose) |
| 6 c | chicken stock |
| 1 c | heavy cream |
| 2 lbs | boneless, skinless chicken breasts |
| 1 1/2 c | brown jasmine rice, (any long grain rice will do) |
| 1 1-lb bag | frozen peas |
| carrots | |
| 8 oz | sharp cheddar cheese, (use sharp! it makes all the difference) |
| 2 T | juice from a lemon |
| ground black pepper |
Melt butter and saute onion and 1 t salt. Cook until softened and lightly browned, 5-7 minutes. Stir in the garlic and cayenne and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream
Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10-15 minutes.
Remove chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low hear, stirring often, until the rice has absorbed most of the liquid and is just tender, 20-25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.
Remove the pot from the heat and stir in the shredded chicken, peas and carrots, cheddar, and lemon juice. Season with salt and pepper to taste. Spread into a 9x13 pan. You may sprinkle with a crumb topping, but unless I happen to have gluten-free crumbs, I skip it altogether. Wrap well and freeze.
Bake covered with foil at 400 degrees for about 1 hour. Remove foil and bake 15 minutes longer.
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