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
3 TBS butter or coconut oil
1lb sliced mushrooms
3TBS flour of your choice
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)
- 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?)
- add mushrooms, salt, pepper; cook until mushrooms release moisture & liquid evaporates, approx. 6-10min.
- add flour (and garlic), cook for one minute, stirring constantly…remember jenn who is jealous of your garlic.
- 1/2 cup at a time, stir in chicken stock & bring to a simmer, stirring constantly.
- 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.
- if using cheese, add in cheese & stir until incorporated.
The rest of the story
2c uncooked rice
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.