What to do with a “rubber chicken”

Not an ACTUAL rubber chicken…. “Rubber Chicken” is a term used to describe the practice of buying a whole chicken & using it for 3 meals.  If you google that phrase for recipe ideas, typically the first meal is roasted chicken and then 9 out of 9.5 places will offer the 3rd meal as a meatless soup.  They count the stock/broth (i still don’t know the difference) you make from the bones as a meal.  In our house (due to the oldest member of my peanut gallery) that does not “count”.  However, I am still able to make 3 meals out of my “rubber chickens”.  Granted, I spend a friggin’ hour picking every last little piece of meat off the bones after roasting night & one of the meals is usually taco night, which requires very little meat for us as I amp up the bean consumption for the kids & myself.

Anymore I rarely buy chicken cuts.  If i do it’s usually dark meat since it’s super cheap, but I prefer to buy whole chickens not just to save money, but to get my hands on those bones since I’m a maniac about bone broth.

Add to the challenge trying to come up with healthy meals that will make it to the “Ryan will take the leftovers for his lunches” hall of fame.

Anyhow in the spirit of brevity (ha!  me brief….), I will get on with the point.  Awhile back Ryan requested I make “chicken & rice” which is supposed to be a rather simple casserole based on either cream of chicken or cream of mushroom soup.  Of course i disect the poor little recipe & make it a wee more complicated.  I’d like to blame Asher’s garlic allergy (i don’t know for sure, but it’s safe to assume most canned soups have garlic), but well….I would’ve done this anyway.  I’m neurotic.

I’ve made it twice now and tonight I hodge-podged a couple recipes (including the cream sauce base for the green bean casserole i made for thanksgiving) and came up with perfection.   Ok, ok, it’s missing something…but i’m assuming it’s garlic….maybe next time i’ll add a little onion powder.  This is a great recipe to batch cook & freeze.  I’ve managed to get in a lot of stock into the recipe, which is always a little exciting for me (“guerrilla nutrition” to quote a friend), I’ll let it slide if you’d rather use water.

Without Further adieu:

Chicken (or Turkey) & Rice Casserole
Cream Sauce:
3 TBS butter or coconut oil
1lb sliced mushrooms
3TBS flour of your choice
black pepper
1.5 cups chicken broth
1.5 cups heavy cream (or more broth if you want casein-free)
1-2 cups sharp cheddar cheese, opt. (i did 2 cups tonight….and it was great)

  1. melt butter in a sauce pan, until foaming subsides (i dont really know what this means nor have i ever waited that long, but it sounds gourmet, no?)
  2. add mushrooms, salt, pepper; cook until mushrooms release moisture & liquid evaporates, approx. 6-10min.
  3. add flour (and garlic), cook for one minute, stirring constantly…remember jenn who is jealous of your garlic.
  4. 1/2 cup at a time, stir in chicken stock & bring to a simmer, stirring constantly.
  5. add cream/additional stock and reduce heat to medium.  Simmer until sauce is thickened and reduced (says reduce to 3.5 cups but i have no idea how you’d know it’s reduced to 3.5 cups..), about 12min.
  6. if using cheese, add in cheese & stir until incorporated.

The rest of the story

2c uncooked rice
4c broth
2-4 cups pre-cooked & cubed chicken/turkey

salt & pepper to taste

frozen broccoli or peas (i just sort of pour it in till it looks like enough…maybe an 8oz. package??)
I think it needs some sort of seasoning/spice but i’m no good in this dept.  report in the comments section if you know what’s missing.

wash & drain rice, spread in 9X13 pan.  broth, sauce, chicken & broccoli.   cover tightly with foil & cook for 1hr @ 350.  uncover & cook for 20min longer or until most of liquid is absorbed & rice is tender.

6 thoughts on “What to do with a “rubber chicken”

  1. That sounds real good. With dad on the low salt diet I try not to use the cand soups so I will try this after I make our turky (with not being home for the holidays I do a big meal just for us after the holidays) think I will get the turky out today and have that later this week, then try your recpie next week :), I think the garlic will make a difference but I will let you know if maybe there could be something else to add. maybe a little curry (dad is not big on that)or a little pultry sesioning, just two that might add something.

  2. I will definitely be trying this recipe. I’m on a 2009 mission to perfect certain “classic” meals (sounds like our husbands like similar types of food). One of the meals on my list is Chicken and rice. My hubby likes chicken and dumplings which i find to be similar to chicken and rice, but I don’t really care for dumplings. What is the point of a big hunk of dough? Anwyway, I will try the recipe next week and report back to you. I’m also a fan of rubber chikening. I agree that stock doesn’t count…big time cheating in my book. We do chicken quesadillas alot because that is another fav of my hubby and you can also fill with lots of beans and veggies to stretch the chicken. I’m also adding recipes that i can freeze ahead of time so this chicken and rice casserole might really do the trick.

  3. I am going to have to try this. I buy whole chicken from time to time, but usually if I know I’m going to have quite a few people over. And any left overs usually are just made into chicken sandwiches. I normally just buy the breasts as I hate the dark meat. It grosses me out to see the veins. I know I’m wierd. I like trying new recipes. Of course for me I’ll use can…well, box broth as I don’t know how to make broth. I’m good with what do I have around to make a meal and throw things together, but not so good on the whole make stuff myself from scratch. I was proud of myself I made some rice the other night using the real stuff mom made while here. I didn’t have any crunchy rice. Even Keith was impressed. I had been banned from using real rice as it turns out crunchy most of the time. And I don’t mean all of it being crunchy just some throughout the pot. Don’t ask how cuz I don’t know.

  4. Jenn, since you are not doing internet, I didn’t know how much email or whatever you would be checking, but since you are blogging, I thought I would just comment here: I made the chicken and rice (finally). Its DELISH! Everyone loved it and it was fairly easy. I would definitely make the chicken ahead of time though. I didn’t have a rubber chicken, just chicken I needed to use up. I added salt, peper, garlic, onion powder, thyme, and nutmeg to the cream sauce prior to adding my cheese, just FYI. Thanks for the recipe! its a keeper!

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