I typically save casseroles for the fall and winter months, but with the cool, rainy days we have been having, I have made this dish a few times this summer. I like to serve this with a side of green beans or broccoli. As with all dishes, tailor the ingredients to your liking! Enjoy! –Emily (July 9, 2015)
Basic cream sauce (~3 c)* 3 c cooked brown rice
~3 c cooked, diced chicken 2 TBSP lemon juice
1 can diced water chestnuts 1 c shredded cheese
½ sleeve crushed crackers 2 TBSP melted butter
Combine cream sauce and lemon juice in a 3 quart baking dish; add water chestnuts, chicken, rice, and cheese, stirring gently with a rubber spatula. In a small, separate bowl, mix the crushed crackers and butter; spoon over the chicken-rice mixture. Bake for ~30 minutes at 375°F, or until the casserole is hot and bubbly.
Recipe for Basic Cream Sauce:
¼ c butter ¼ c flour
1 ½ c milk 1 ½ c chicken stock (on sale this week!)
Salt & pepper to taste
Optional: Fresh minced garlic (or garlic powder) and dried parsley to taste.
In a small saucepan, melt the butter over low-medium heat (if adding fresh garlic, do so now, heating for ~2 minutes). Add the flour; whisk until bubbles form and cook for ~2-3 minutes. Gradually add in the liquid, whisking constantly. Continue heating and whisking until thickened. Add dried parsley if using. Season with salt and pepper (note: I typically add around 1 1/2 to 2 tsp since the homemade chicken stock is unsalted).