Oh My Potluck!

Good recipes to share with friends.

The Price Is Rice-Chicken Casserole

casserole

Oh, the bountiful colours of a casserole! My favourite dishes are those that use tons of colourful foods; that’s why I love stir-fries and soups. Dive into the fruit and veggie aisle and go down the ROYGBIV checklist to fill your basket with a Red, Orange, Yellow, Green, Blue, Indigo, Violet rainbow of goodness.

In doing this I always have trouble with blues. There exist a number of purple foods: cabbage, figs, eggplant, grapes. Even blueberries seem purple rather than blue. Whether they are blue or purple, I’m not going to put blueberries in every stir-fry, soup and curry that I make because that would be silly. So while there’s a lack of blue in this recipe, it’s no big deal because there are a LOT of colours.

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In the midst of winter, the warmth and colour of a casserole such as this is so welcoming. I love the snow, especially when it forms a fresh, white blanket over the world. But when you come inside after a frolic in the snow, a warm, hot dish ablaze with colour is sure welcome (so is hot chocolate – I also love hot chocolate). This dish is exactly for that day. Take it along in a casserole snuggie on a cold day and all your friends will be warmed inside and out when it arrives.

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As luck would have it, most of the ingredients here can be found canned or frozen with the exception of shallots and cheese so it’s a good recipe for any time of the year. You could leave out the shallots or substitute them with fried onions that come in a can. See? It really is an anytime recipe.

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I’ve been listening to the Wankelmut Remix of Asaf Avidan’s “One Day / Reckoning Song”. I’ll just be singing the chorus in my head over and over again through the day. By the time I get home I have to listen to it to refuel the energy of it in my memory.

I shaped a playlist around that for you. It’s a fun one to get you moving and shaking around the plethora of tastes in this mighty potluck treat.


Watch above or on Youtube.

The Price Is Rice-Chicken Casserole

(Kind of ripped off from Paula Deen)

Serves about 15-20 people at a potluck, 6-8 if eaten with nothing else.

  • 4 ounces of roasted red bell pepper, chopped (about 2 peppers, DIY directions follow or use ready made)
  • 3 3/4 cups water, divided
  • 2 teaspoons salt, divided
  • 3/4 cup wild rice, uncooked
  • 2 cups canola oil
  • 6 large shallots, sliced into thin rounds
  • 1/3 cup flour
  • 1 pound green beans, trimmed and cut to about 3/4 inches long
  • 3 cups diced cooked chicken (about 12 ounces or 400 grams)
  • 1 8-ounce (227 milliliter) can water chestnuts, drained and chopped
  • 1 10-ounce (284 milliliter) can condensed cream of mushroom
  • 1 cup mayonnaise
  • 1 cup grated sharp cheddar cheese
  • 1 pinch salt

Roasted Red Pepper

  1. Heat oven on the broil setting.
  2. De-seed the peppers and slice them down the middle. Line a baking sheet with aluminum foil, double thick (for later) and flatten the halves onto it with the skin side facing up.
  3. Broil for 10-15 minutes until the skin is blackened.
  4. With the extra aluminum foil wrap the peppers securely and let them steam for 20-25 minutes.
  5. Use a fork to gently peel away the skin.

The Rest

  1. Combine 1 3/4 cup water, 1 teaspoon salt and wild rice. Bring to a boil. Set heat to low and simmer, covered, for about 45 minutes, until water has all been absorbed. Transfer to a large bowl.
  2. Heat oven to 375°F (°C).
  3. In a wok or a large skillet, heat oil over medium heat. Line a baking sheet with paper towels. In a large bowl, toss together shallots and flour until shallots are evenly coated. Use a slotted spoon to shake off excess flour. Place coated shallots into hot oil and fry until crisp and golden brown, about 15 minutes. Remove the shallots from the oil with a slotted spoon and transfer to prepared baking sheet.
  4. Bring 2 cups water and 1 teaspoon salt to a boil. Add green beans and return to a boil. Cook beans until crisp and tender, about 7 minutes. Drain and rinse with cold water.
  5. Combine rice, beans, chicken, water chestnuts, condensed soup. mayonnaise, cheese and salt. Stir to combine. Pour in to a 2 1/2 quart casserole dish.
  6. Bake, covered, in pre-heated oven for 15-25 minutes to warm through. Top with shallots and serve.
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This entry was posted on March 18, 2013 by in Casserole, Main Dish and tagged , , , .

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