![]() Uncover and cook another 10-15 minutes until the breadcrumbs are a nice golden color and the chicken and rice casserole is bubbly on the edges. Cover it loosely with a piece of aluminum foil and bake for 30 minutes. Place the casserole dish on a baking sheet, just in case it bubbles over. Sprinkle them lightly, don’t pack them down. Sprinkle the top of the chicken and rice with the breadcrumbs. Keep stirring and tossing until everything is coated with the creamy sauce. Stir gently to combine the ingredients well. ![]() Stir the sauce with a whisk or fork until it is smooth.Īdd the rice, chicken, mixed veggies and the creamy sauce to an oven-safe casserole dish or baking pan. Make the sauce: heat the cream of chicken soup, reserved chicken broth (from poaching the chicken) and the cheese in a large saucepan over medium heat.Stir until they are completely moistened with the butter. When the butter is melted, add the breadcrumbs. Make the breadcrumb topping by melting 2 tablespoons of butter in a non-stick skillet over medium heat.We don’t want to overcook the vegetables so they hold their shape and texture in the casserole.Cook the mixed vegetables to package directions, a little less that the lowest suggested cooking time (we did 1 minute less).Here’s more information on how to make white rice with step by step instructions and tips. Take the pan off the heat and reserve until we’re ready to build the casserole. Don’t stir the rice during the cooking time to prevent it from getting gummy. This will take approximately 5-7 minutes. Stir the rice one last time, lower the heat to low and cover.Ĭook the rice for about 25 minutes or until it’s done. Stir well and lower the heat to medium.īoil the rice, uncovered, until most of the water has cooked out and you can see the rice on the surface. When the water is boiling vigorously, add the rice and ½ teaspoon of salt. For more information on poaching, check out this post all about poached chicken.īring the water to a boil over high heat. When the chicken has cooled enough to handle, cut it into bite-sized cubes.Strain the cooking liquid using a mesh strainer and reserve it for the sauce.Remove the chicken breast from poaching liquid and set it on a cutting board to cool.If it’s not up to temperature cook another 5 minutes and check again. Use an instant read thermometer to make sure. Simmer gently for 20 minutes or until the chicken is at least 165☏ at its thickest part. Start the chicken on high, as soon as the liquid starts to boil, lower the heat to medium-low and cover. ![]() Place the chicken in a medium saucepan that’s large enough that the chicken breast pieces fit side by side without overlapping. Cover the chicken with the chicken broth. Add the thyme and a pinch of salt.
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