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Chicken and rice casserole

Chicken and rice casserole

By: Rachel's Tea

Info

Info

Servings
-
Prep-Time
-
Cook-Time
-
Cal/serving
-
Ingredients
  • Raw whole cashews 1 cup
  • Chicken stock 3/4 cup
  • Thyme leaves 2 tsp
  • Sea salt 1 tsp
  • Fresh lemon juice 1/2 tsp

  • Casserole:

  • Olive oil 3 tsp
  • Cloves garlic (minced) 3
  • Shallots (minced) 2
  • Cremini mushrooms (minced) 4 oz
  • Rriced cauliflower (see Tidbits) 3 cups
  • Broccoli florets (roughly chopped) 8 oz
  • Sea salt 1
  • Cracked black pepper 3/4 tsp
  • Shredded cooked chicken 2 cups

  • Gravy (Makes 2 cups):

  • Roasted onions, celery & garlic
  • Chicken Stock (warmed) 1/2-1/4 cup
  • fresh thyme leaves (chopped) 1 tsp
  • Sea salt & cracked black pepper to tast

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For A Delicious Dinner

Method

  1. In a large saucepan combine broth, chicken, undrained tomatoes, cabbage, onion, cauliflower, celery, green pepper, parsley, lemon juice, sugar, curry, ground cloves, 3/4 teaspoon salt, and dash pepper.
  2. Bring to boiling; reduce heat.
  3. Cover; simmer for 20 minutes, stirring occasionally.
  4. Makes 6 to 8 servings.