Wednesday, August 28, 2013

Recipe: Chicken, Thyme, and Rice Casserole

I came across this recipe in blogger Kitchen Stewardship's "Better Than A Box" ebook. Oh my goodness. Full credit belongs to! It was not only an INSTANT family hit, it is super easy to make for a crowd! While the original recipe calls for using green beans, we preferred the more colorful look of Trader Joe's organic vegetable medley (corn, carrots, peas, and green beans). And at $1.69 for a 1-lb bag, it's a great budget blessing!

Don't skimp on the butter. The flavor really comes from the caramelized onions and butter! I assembled this dish the day before and then pulled it out to bake and serve for company. Absolutely delicious.

Chicken, Thyme, and Rice Casserole
(makes one 9x13 pan)

1 stick of butter (~1/2 c)
2 onions, diced
2-3 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1 tsp dried thyme (original recipe calls for 3/4 tsp)

3-4 c cooked rice
1 bag frozen vegetable medley (or 1 lb of your favorite frozen veggie)
2 c cooked chicken

1c shredded cheddar cheese, optional (any kind will work, really)

Melt the butter and caramelize the onions, ~10 minutes.

Add the garlic, thyme, salt, and pepper -- sautéing until fragrant, about 30 seconds.

In a 9x13 pan, combine the rice, frozen veggies, and cooked chicken. Add in the onion/butter mix, tossing well. If you are feeling frisky, sprinkle with additional thyme on top.

Bake 350*F for 20 minutes, until heated through. Sprinkle cheese and bake 5 minutes longer (total of 25 minutes). Cooking straight from the fridge? Add an additional 10 minutes of cooking time (total 35 minutes).

While the cheese is optional, it makes a delicious addition.

Be sure to check out Better than A Box and all of KitchenStewardship's ebooks. I'm not an affiliate and receive no money for this recommendation. I simply know a good cookbook when I see it! Her recipe for caramelized onion dip rivals the grocery store dip for Super Bowl Sunday. Just sayin'.

(recipe shared with permission)

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