I love to cook. Nothing makes me happier than spending time in the kitchen with a glass of wine and a Cook’s Illustrated recipe, dirtying every one of my pans in the pursuit of a good meal.
Most of the time, however, I do not have the time or energy to meticulously craft a meal for our party of seven, so I “dumb down” recipes for large-family use. It occurred to me that this might be useful for other families as well.
I love a good chicken and wild rice casserole, but I’d never made one myself until this week. After reviewing several options, I decided to use this one, from Better Homes & Gardens, as my starting point.
First step: Double that action. “Serves 4” sometimes means “serves 4 skinny people as a side dish.” Plus, leftovers are glorious.
Second step: Halve the meat. (Or, since we just doubled the recipe, keep the meat the same.) Add a vegetable to make up for it – in this case, mushrooms and carrots.
Now let’s look at the ingredients! I’ve mentioned before that I don’t use single stalks of celery, so that’s right out. I also try not to use “cream of” soups, because I have very limited pantry space and making your own is easy. In the summer I grow basil, but in the winter I’m not paying $4 for a handful of basil so I can use 2 TB of it. Dried basil it is. And while I sometimes cook a big batch of chicken to have on hand for recipes, I didn’t this week, so I needed to factor in the chicken cooking time.
Next, the method. If I cooked chicken, made cream of chicken soup, and followed the recipe, that’s four pans. I looked for ways to consolidate. I was kind of SOL on the rice, but reasoned that it could do its thing while I was cooking everything else. I decided to cook the chicken, then saute the vegetables, then make the soup, then assemble per the original recipe.
Here’s what I ended up with:
Weeknight Chicken & Wild Rice Casserole
2 6oz. packages long grain and wild rice mix
2 TB olive oil
1 chicken breast, sliced in half (butterflied)
Salt and Pepper
4 TB butter
1 large onion, chopped
8 oz. sliced mushrooms
2 carrots, peeled and chopped
1 tsp. minced garlic
Celery salt (about 1/2 tsp.)
4 TB flour
1 cup chicken broth
1 cup milk
2/3 cup white wine
1 cup sour cream
1 tsp. dried basil
1 cup Parmesan cheese (grated or shredded)
Preheat oven to 350.
Prepare rice mix according to package directions.
Heat the olive oil in a large saute pan over medium-high heat. Season the chicken pieces with salt and pepper and cook about 4 minutes a side, or until cooked through. Remove to plate. Add the butter to the pan, then the onion, mushrooms, carrots, garlic, and celery salt. Cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add flour, stirring until totally incorporated into the vegetable mix. Add chicken broth, milk, and wine to skillet, stirring until mixture is thickened and bubbly. Turn off heat, add sour cream and basil. Chop chicken, add to pan. When rice is finished cooking, add that to the pan as well. Adjust seasonings. Transfer mixture to a casserole dish and top with Parmesan. Bake at 350 until bubbly, about 20 minutes. This recipe can be prepared in advance – adjust cooking time accordingly.