Ugly Chicken Casserole

The Date: 9 April 2012

The Occasion: Monday night comfort food dinner.

The Recipe: A hodgepodge inspired by various chicken casserole recipes.

How it Went:

This was actually wonderful. This time I layered it into the casserole dish, and I think next time I’d mix it all together and put it in the dish all together. (I'll try to make it again and take a decent picture.)

What You Need:

4 red potatoes, peeled

12-15 baby carrots

1 medium broccoli crown

1 C dry rice

2 cooked chicken breasts

2 T butter

3 T flour

1/2 C chicken broth

1/2 C milk

Thyme

Garlic powder

Coriander

Salt & Pepper

3/4 C sour cream

1/4 C mayonnaise

1/2 onion

Your turn:

Bring 2 C water and 1 C rice to a boil. Reduce heat and cover. Simmer until water is absorbed, about 18 minutes.

Chop 4 potatoes, 12-15 baby carrots, and 1 broccoli crown into 1/2-inch pieces. Cook them in an inch of boiling water until tender.

To make cream base, melt 2 T butter in a sauce pan. Add 3 T flour and stir until bubbly. Add 1/2 C chicken broth, 1/2 C milk, 1/2 tsp thyme, a dash garlic powder, and a dash coriander and stir until thickened.

In a medium bowl, combine

· Cooked chicken

· Steamed vegetables

· Cooked rice

In a large bowl, mix

· Cream mixture

· 3/4 C sour cream

· 1/4 C mayonnaise

· 1 tsp salt

· 1/4 tsp black pepper

· 1/2 onion very finely diced

Combine two mixtures and spoon into casserole dish. Bake at 350 about 40 minutes, until bubbly and slightly browned on top.