Important Updates: 1) Due to high demand, please understand that we may be very low or out of some items; we will try to fill orders as best as possible and in a 'first come, first served' fashion, 2) We are unable to offer Home Delivery at this time, except to the New Castle-area. 3) Our May to October CSA Form is now available...sign-up by April 15th, 4) IWFM is closed for the remainder of the season and 5) the Carmel Winter Farmers Market WILL take place in the parking lot again this Saturday (March 28th)

Chicken and Rice Casserole

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)

Ingredients:
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

Directions:
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:
Ingredients:                                      
¼ c butter                         ¼ c flour
1 ½ c milk                         1 ½ c chicken stock
Salt & pepper to taste
Optional: Fresh minced garlic (or garlic powder) and dried parsley to taste.

Directions:
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). 


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