Emergency Chicken Rice Casserole
Ingredients
CHICKeN:
- 500g/ 1lb chicken thighs or tenders (tenderloin) , cut into 1.5cm / 2/3" pieces (Note 1)
- Keto Tater Tot Casserole
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp vegetable or chicken stock powder (granulated bouillon) (Note 2)
- 1 tbsp olive oil
RICe:
- 2 1/2 cups (625 ml) chicken broth/stock , low sodium
- 2 1/2 cups (625 ml) milk , any fat %
- 1 1/2 cups long grain white rice (Note 3)
- 1/4 cup (35g) flour , plain / all purpose
- 1 tsp vegetable or chicken stock powder (granulated bouillon) (Note 2)
- 2 cloves garlic , minced
- 2 tbsp (30g) unsalted butter
- 2 broccoli heads (large!), cut into florets (Note 4)
- 2 cups (200g) shredded cheese
GaRNISH:
- 2 green onions , finely sliced
Instructions
- Preheat oven to 190°C/375°F (180°C/350°F fan/convection).
- Mix Chicken Ingredients.
- Heat chicken broth and milk until hot using any method (stove, microwave). Can combine together in saucepan. (Note 5)
- Spread rice in 23 x 33cm / 9 x 13" ceramic or glass baking dish. (Note 6)
- Sprinkle with flour, stock powder and garlic.
- add the hot chicken broth, stir until flour dissolved (some small lumps ok).
- add milk, swish rice to spread out evenly.
- Spread broccoli on top, then chicken, then plonk butter on (anywhere).
- Bake uncovered for 40 minutes. (Might get some browned skin on surface, that's ok)
- CHeCK rice before stirring - should be JUST cooked (Note 7).
- add half the cheese, stir through, being sure to get rice in the corners and edges of pan. Should be creamy and quite loose.
- Top with cheese, return to oven for 5 minutes until just melted.
- Sprinkle with green onion, if using, then serve!
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