Mom’s Chicken and Rice Casserole & The Power of Positive Thinking [RECIPE]
Good Morning Friends!
Happy March! Welcome to a new month. A time to wipe the slate clean again and clear your mind of everything from February. Each month is a time to set new goals, make different choices, and look at things with a fresh perspective. What are you looking forward to this month? Around here, there are a few things coming up this month:
- March 5th is Mardi Gras/Fat Tuesday/Shrove Tuesday/ Pancake Day
- March 6th- April 18th is Lent
- March 17th is St. Patrick’s Day
Which means there is going to be a lot of delicious goodies cooking around here! 🙂 It is also a time of prayer, reflection, and a time to give thanks. It’s a time to take pause and catch our breath. Lately I have been in a head space of deep introspection. I live presently and mindfully. I allow myself to feel, but to process emotion as well. It has been eye-opening. Yesterday, in a rare gift from above, we had a burst of warmth that felt like Spring. The Noob Chef Junior and I threw open the sliding doors and immediately went outside into the sunshine, basking in all of its warmth. It was wonderful. Normally it has been cold and pouring down rain. But standing there holding her tiny hand in mine beneath the sun I felt thankful. I’m thankful to be on this journey. I’m thankful to be able to live presently and embrace moments like this where life can slow down and we take pause to enjoy the simple things in life.
I challenge you today to take a few minutes to stop and notice the beauty around you. Sit somewhere comfortable and just soak everything in. Sit in silence and turn down the noise. Simply be. Notice how it makes you feel. ❤
And now, let’s look at today’s recipe. 🙂
When I was little my mom used to make chicken and rice casserole often. With a can of cream of mushroom soup + water whisked together, she would make this simple weeknight meal for our family of four. Last night I craved that creamy, savory dish again but I wanted to elevate it with my own spin. So… here we go! I hope you all love it as much as we did. Have a beautiful start to this month, and as always, keep on cooking! 🙂
Chicken and Rice Casserole
For the Chicken:
- 3 boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 cups of uncooked rice (I used jasmine)
For the Gravy:
- 4 cups of milk
- 3 tablespoons butter
- 3 tablespoons flour
To Season the Gravy:
- 1/4 cup dried onions
- 2 generous tablespoons beef bouillon
- 1 tablespoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 350 degrees (F). Then gather your ingredients to season the gravy. Note: You will be using 4 tablespoons of this seasoning in the dish. You should have about 2 tablespoons leftover. Feel free to toss it on vegetables to cook separately.
In a small bowl combine dried onions, beef bouillon, garlic powder, dried parsley, paprika, salt, and black pepper to create your seasoning mix.
Then in a saucepan, make a roux by melting butter and flour over medium heat.
Pour in your milk and add 4 tablespoons of your seasoning mix.
Whisk well (for about 10 minutes) over medium heat until a gravy forms. Then set aside to cool.
In a 9 x 13 dish, place your three chicken breasts. Season with salt and pepper.
Gather 2 cups of rice. I used jasmine rice.
Pour the rice around the chicken breasts directly into the dish.
Then pour your gravy all over the top of everything.
Cook for 1 hour and 30 minutes at 350 degrees (F). And you’re done! 🙂
Optional: Now, you know how I love my greens so I also decided to make some roasted broccoli to go on the side with everything.
Chop up your heads of broccoli and place onto a baking sheet.
Use the remaining seasoning to sprinkle over the broccoli along with a drizzle of olive oil.
Cook for 20 minutes in a preheated oven at 450 degrees (F) to roast.
Serve and chow down! You earned it! ❤