Thursday, November 3, 2011

In the Kitchen With Jason: Broccoli and Rice Casserole with Buttered Carrots


This recipe is fantastic. Not only does the food taste good, but the serving size is actually good, and we didn't need to load our plates up a second time to feel satisfied. This recipe was originally printed in the November 2011 issue of Cooking Light magazine (pg. 99 to be specific).

Ingredients
  • 1.6 oz dry milk
  • 3 cups water
  • 1 (3 1/2 oz) bag boil-in-bag rice
  • 1 small onion (about 1/3 cup), chopped
  • 1/2 green pepper (about 1/3 cup), chopped
  • 1 large celery stalk (about 1/3 cup), chopped
  • 3 cups (about 1 head) broccoli, chopped
  • 1/4 cup (2 oz) cream cheese
  • 2 oz shredded cheddar cheese
  • 2 cups shredded cooked chicken
  • 1/4 cup grated Parmesan cheese
  • 1 cup chicken broth
  • 4 medium carrots (about 2 cups), thinly sliced
  • 1 Tbsp butter
  • Pinch black pepper
  • 1/2 tsp parsley
Directions
  • Preheat oven to 375F.
  • Combine dry milk and water in a saucepan and heat to boiling.
  • Add the rice (bag and all) and cook for 10 minutes.
  • While the rice is cooking, heat a Dutch oven over medium high heat.
  • Spray the Dutch oven with cooking spray.
  • Add the onions, green pepper, and celery to the Dutch oven and cook for 5 minutes.
  • When rice is done cooking, remove it from the milk mixture.
  • Bring the milk mixture back to a boil and add the broccoli.
  • Cook the broccoli for 5 minutes.
  • Once the veggies have finished, add the cheeses.
  • Stir the veggie and cheeses until the cheeses are melted.
  • Remove it from heat.
  • Add the rice and chicken (don't need to stir it yet) to the cheese and veggies.
  • When broccoli is done, drain it (discarding the milk) and add it to the Dutch oven.
  • Mix it up good and put it into an 8-inch casserole sprayed with cooking spray.
  • Sprinkle the Parmesan cheese evenly over the top of the casserole.
  • Put it in the oven for 10 minutes.
  • With the casserole in the oven, bring the chicken broth to a boil in a small pan.
  • When the broth boils, add the carrots, reduce the heat to medium, cover, and cook for 6 minutes.
  • Drain the carrots (discarding the broth) and add the remaining ingredients, stirring until the butter is melted.
  • Makes 4 servings of casserole with 4 sides of carrots.
Beginner multi-taskers might want to start somewhere else as you always have at least 2 things going while making this recipe. But the reward is worth the effort.

Please enjoy!

-Chef Jason

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