Monday, October 20, 2014

Oven Baked Creamy, Cheesy, Chicken and Brown Rice Casserole

Diane Smith is one of my go-to cooks on the internet. So when she posts a yummy recipe (especially a casserole), you can be sure I'm right there, writing down the ingredients and making plans to put her good cooking and excellent instincts to a test run in my kitchen.  This dish is inspired by Diane and I sure do have to give her the credit for her timing in cooking brown rice in the oven. As many of you know, I am seriously brown rice impaired, and Diane made it simple for me to pull together a perfectly cooked, creamy chicken and rice dish in one pot no less. Her original recipe can be found here, and it's made with poppy seeds. I am not so much a poppy seed fan, but love the combo of creamy, cheesy anything and want to share my little journey putting this beautiful and tasty oven baked dish together. Warning- It's not a 45 minute casserole, but worth every minute in the oven.

Oven Baked Chicken and and Brown Rice with Tarragon, Dijon and White Wine
serves 4

1 c uncooked brown rice
salt and pepper
8 oz cheddar cheese grated
2 large boneless chicken breasts cut into bite size pieces
1 10 oz can non fat/low sodium condensed cream of chicken soup
1/2 c lite sour cream
1-1/2 tsp Dijon mustard
1 to 1-1/2 tsp dried tarragon
1 cup low sodium chicken broth
1/2 c dry white wine (I used chardonnay)
1/2 sleeve of Ritz crackers crushed
1/4 c unsalted butter melted

Let's cook: Pre heat oven to 350 degrees. Grease an 8x8 inch pan with cooking spray or butter. I was feeling decadent and used the butter, (good choice I decided later). Spread uncooked rice evenly over prepared pan. Sprinkle with salt and pepper.

Spread 1/2 the cheese over rice and place chicken on top.

Sprinkle a little more salt and pepper on top of the chicken. Set the chicken aside and mix your condensed soup, sour cream, tarragon and Dijon mustard

Spread mixture on top of seasoned chicken. In a medium size measuring cup, combine chicken broth, and wine and pour over the top of the casserole. This flavorful liquid along with the condensed soup is going to magically cook your chicken and rice to perfection. Looks good already, doesn't it?

 Place casserole uncovered in oven and cook for 1 hour 45 minutes. Remove from oven and sprinkle remaining cheese on top.

And now my favorite part...the Ritz crackers and butter. Top casserole with the crackers and drizzle butter lovingly on top of the crackers. Place casserole back in oven.

 Bake another 25 minutes and dinner is done. And well worth waiting for. How delish is this?

I'll answer that since you haven't made it yet. It's creamy, cheesy, crunchy, and oh! so flavorful. It tastes like a meal fit for a king or queen. Plus the possibilities for this dish are endless. I might add some veggies next time- like baby peas or asparagus. Or some roasted red peppers. As I said to Diane, "this is not just a recipe- it's another way of cooking chicken and rice to perfection.... which is not easy!" As always, thanks Diane for a wonderful cooking experience! Loved every minute, especially the eating part. LD


Melissa said...

A classic dish, I love your version Linda!

Linda said...

Thanks my Divine Miss M. Maybe one of these days one of us will convert it to a crock pot recipe. That would be just so, so easy!

Didi Dalaba said...

This sounds so good Linda dolly!! <3

Jackie M said...

Hey girlfriend! all your stuff sounds so yummy!! I just sent you an email! I have a speaking opportunity for you! pls give me a call !! love ya Jackie