Chicken and Rice Comforting Casserole

When I was a kid, my mom could not cook. Bless her heart, she tried, but what ended up in front of my brother and me every night for dinner was usually boiled chicken, macaroni and cheese with hot dogs, or frozen pizza (Elios, it was, I think). But there was one little gem she would throw together once a week or so that I still to this day consider a healthy option (which Kraft does not exactly qualify as…). I believe the story goes that right after she had my brother, a friend brought us this chicken and rice casserole for dinner, and I loved it so much, she asked for the recipe. I’m sure she was beyond relieved when the recipe seemed rather simple: rice pilaf, chopped up chicken, carrot, celery, and cream of mushroom soup. Stirred together, baked in a dutch oven… and boom. Done. That’s it

Chicken and RiceI have vivid memories of eating this casserole at our kitchen table, and specifically, the dish she used to bake it in (which, sadly, was tragically cracked in half at some point in the last 21 years). It was an old, white bowl with a matching lid, both covered with light blue, traditional designs. Not the style of anything else she ever used or liked, but it was so homey looking — I loved it, and it reminded me of this meal.

So, when the weather recently went from 80 degrees on Wednesday to 40 on Thursday, and I was chilled to the bone, I decided this comforting casserole needed to make a cameo in my new home. With some stealthy hunting down of gluten-free cream of mushroom soup, I was off. Here’s the recipe — I hope you can form some memories around it, too!

Chicken and Rice Casserole

1 cup dry rice
2 cups water

1-2 large, or 3-4 small chicken breasts, cut into bite-sized pieces
3-4 stalks celery, sliced
3-6 carrots (3 large or 6 small), sliced
1 can cream of mushroom soup*
salt and pepper
shredded cheese

*Note: you can use condensed, or regular. You can also use cream of celery. Pacific makes an organic, gluten-free condensed mushroom soup that I used this time around, and it came out great — just remember to cut it with equal parts of water (or milk)!

First, cook the rice. Follow package instructions, but generally, it’s about 1 cup dry rice to 2 cups water, cooked over low heat, covered for about 20 minutes. Once cooked, set aside.

Preheat oven to 350.

Slice chicken into bite-sized chunks, and add to an oven-proof dutch oven. Season with salt and pepper.

Slice carrots and celery, and add to the pot with the chicken.

Next, add in the cooked rice, and stir. Season with salt and pepper again.

Add soup. Stir until evenly combined.

Stir in a handful of shredded cheese.

Cover the dish, and place in oven. Let cook for about an hour, or until the chicken is cooked through and the mixture is bubbly. Stir halfway through.

Let cool a bit (it get’s really hot!!), and serve in bowls. Top with more shredded cheese, if you like, and some freshly ground pepper.

Enjoy!

Chipotle Chicken Chili

Aaand we’re back!

This was the first meal I cooked in our new apartment. That was an important and meaningful meal to me. It was a nice, sunny, March afternoon, and I cooked to my heart’s content while the boy was at his first day of work. I wanted to make something comforting and filling. I wanted it to make us feel how I hoped our home woud make us feel (after all the unpacking and cleaning was done!). So, I whipped this up. It comes together quickly, and it makes enough to last for lunch throughout the week!

Chipotle Chicken Chili with AvocadoNow I’ll be honest with you. I don’t measure spices. Like, ever. Even if I’m baking, really. (I know, so sue me.) So, for the purposes of this recipe, I kinda just guessed, But, depending on what you or your family or friends like, you can adjust the seasonings as you like. I like a lot of paprika, but not too much cumin or cayenne. But, everyone’s different! Play around with it!

Chipotle Chicken Chili

Chipotle Chicken Chili

What You’l Need:

1 1/2 pounds ground turkey
3 chiles in adobo, chopped
2 teaspoons cumin
1-2 teaspoons cayenne pepper
salt and pepper
olive oil
2 teaspoons garlic powder
3 teaspoons paprika
1 onion, chopped
2 15oz. cans red beans, drained and rinsed
1 large can whole plum tomatoes in juice
Greek yogurt, shredded cheese, pickled jalapeños, avocado, lime wedges (optional/for garnish)

What to Do:

Start by browning the meat. In a large-ish (about 4 quarts) stock pot or dutch oven, heat a tablespoon of oil over medium-high heat. Break up the meat into smalled, chopped up pieces as it cooks. Season with salt and pepper.

After it’s cooked for about 5 minutes, add the onions, garlic powder, paprika, cumin, chiles in adobo, and cayenne pepper. Mix together and continue cooking until the meat is completely browned and the onions are translucent, between 5 and 15 minutes

Once the meat is cooked, add the red beans and tomatoes. Now here’s the tomato trick: If you’re using the whole plum tomatoes in juice, when you add them to the pot, squish them between your fingers to break them up into soupy pieces.

Season with a bit more salt and pepper (and any other extra spices you want to add), cover, and simmer for at least 20 minutes, and up to an hour or two. The great thing about this easy chili is that it can be done in 30 minutes flat, or, you can let it hang out for longer to develop a stronger flavor. (Regardless, though, it’s always better the next day).

Once it’s simmered to your liking, serve in big bowls and top with your choice of flavorings. Enjoy!