White Sauce Ingredients:
½ t. minced garlic or ¼ c. chopped onion
¼ c.
wheat flour
2 t. chicken boullion
½ t. salt
2 t. chicken boullion
½ t. salt
2
c. skim milk
Casserole Ingredients:
Casserole Ingredients:
½ c.
sour cream
½ c. greek yogurt + 1 T. dijon mustard (or mayo)
3 c. cooked & salted chicken (1.5 lbs or 2 large breasts)
*6 c. cooked rice (or 6 c. potatoes- 5 lbs)
6-8 c. broccoli, chopped (1 frozen bag)
(or 3 cans green beans)
1 c. shredded cheese
Directions:
*1. Boil and salt rice or potatoes
2. Boil quartered chickenbreasts for 20-30 minutes (or pressure cook for 10-15 min) and boil broccoli in some water in a pot for 10 min.
(or microwave frozen bag 3-5 min)
2. Boil quartered chickenbreasts for 20-30 minutes (or pressure cook for 10-15 min) and boil broccoli in some water in a pot for 10 min.
(or microwave frozen bag 3-5 min)
3. Whisk white sauce in a large sauce pan on medium heat.
4. Layer rice, chicken, broccoli, and sauce in a casserole dish.
5. Top with cheese and Bake at 375* for 15-20 min
*note- boil or pressure cook 2 c. rice with 4 c. water and 1½-2 t. salt (1½ if mayo)
(brown rice- pressure cook for 22 min)
*To turn into soup, add 6 c. water and 2 T. chicken bouillon
*note- boil or pressure cook 2 c. rice with 4 c. water and 1½-2 t. salt (1½ if mayo)
(brown rice- pressure cook for 22 min)
*To turn into soup, add 6 c. water and 2 T. chicken bouillon
SIMPLE SMALL VERSION:
(Serves 6)
3 c. cooked rice
1-2 cans chicken
1 can cream of chicken
1/3 c. mayo
1bag frozen broccoli
-Layer, Top with cheese
-Bake 375* for 15 min
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