Chicken and rice casserole: comfort food at its finest

Last night I opted for comfort food and the flavors of my childhood. I had a number of things (dribs and drabs in my Oatmeal Bread post) that I needed to use up. Most of those things weren’t enough on their own to be a full-fledged part of a meal.

Here’s what I found in the freezer and pantry:

  • 3 chicken breasts
  • 2 chicken leg quarters
  • about 2 c. of garden fresh green beans
  • 2 stray packets of top ramen seasoning
  • basmati rice–not quite enough for the whole family
  • a little bit of wild rice–not enough for ANYTHING really

Here’s what I did with it:

I poured the rice into a large measuring cup and noted the quantity….it was about 1 2/3 c…..and then I dumped that uncooked rice into a covered casserole dish along with that little bit of wild rice. In that same large measuring cup, I dumped a can of cream of chicken soup, the two top ramen seasoning packets, and enough water to make twice the volume of liquid as the volume of rice. (White rice is usually 2 parts water to 1 part rice). I whisked that all together and poured it over the uncooked rice.

I cleaned the green beans and made a layer directly on top of the rice (before the casserole cooked, the beans were underwater.) Then I placed the chicken pieces on the top of the rice and beans and put the cover on the casserole dish. I baked the whole thing at 400° for about an hour and 15 minutes.

I served the chicken and rice with fresh beets and homemade bread.

My kids went NUTS over this meal. They have NOT grown up with those flavors as a regular part of their lives. For them, this wasn’t comfort food–it was a special treat!

BK