If you checked out my post about my menu plan for the week, you will remember that I was trying several new recipes this week. Well, I am really happy to report that every single one was a winner! Unbelievable. I plan to post each of the new recipes with any changes I made along with a little review. First up –
Green Rice Casserole – I don’t do a lot of casserole recipes around here. Mostly because all of the casserole recipes I had in my pre-real food days call for ingredients that I wouldn’t think of buying. Ever. But, I do love the fact that casseroles can usually be made ahead – either weeks ahead and frozen, or the morning of and stuck in the fridge. So, when I saw this recipe over at Money Saving Mom, I thought I would try it. And, I also had a can of green chiles in my pantry from Trader Joe’s. I thought, “Oh, I have those!! It must be a sign. But I don’t believe in signs. But I do want to use up those green chiles.”
Every single one of the kids ate it. All. Some even had multiple servings. I added more rice and chopped chicken to my version to make it bigger and more main dish-y. I served it with steamed broccoli and apple slices.
This is the recipe as I made it:
Green Rice Chicken Casserole
4 cups cooked brown rice
2 eggs, beaten
1 cup almond milk
4 oz. can chopped green chilies (If you have these in your pantry it may be a sign.)
1 1/2 cups raw milk cheddar cheese, grated and divided
2 cups cooked, chopped chicken (I just threw in leftovers I had in the freezer.)
1/3 cup butter, melted
1/4 teaspoon black pepper
1 teaspoon salt
1 small onion, finely chopped (or 1/4 cup dry onion flakes)
Combine half the cheese and all the other ingredients. Pour into a buttered 9″x13″ baking dish. Top with the other half of the cheese. Cover and bake at 350 degrees for 25 minutes. Uncover and bake for 15 minutes longer.
Serves 6-8 people.