Chicken, Veggie, and Rice Casserole Freezer Meal or Fresh

Chicken, Veggie, and Rice Casserole

2 cups cooked rice           

1 cup chopped broccoli                 

1 cup chopped cauliflower

2 large carrots, thinly sliced      

4 tsp. olive oil, divided                 

½ onion, finely diced

2 cloves of garlic, minced   

1 tsp. ground thyme        

 ½ tsp. poultry seasoning                  

1 ½ tsp. Italian seasoning, divided    

 1 tbsp. dried parsley         

 ½ tsp. garlic powder

salt and pepper to taste               

½ cup chicken broth (or ½ cup water with ½ tsp. chicken boullion)   

 2 chicken breasts, cut into small cubes   

½ cup sour cream (don’t use fat free)

½ cup grated asiago or parmesan cheese                 

1/2 cup shredded Italian blend cheese

1/2 cup shredded cheddar             

2 slices bread (use food processor to make bread crumbs                              

Directions:

1. Heat 2 tsp. oil in nonstick skillet (large) or wok and sauté cauliflower, broccoli, carrot, garlic, and chicken until vegetables are slightly tender. Add 1 tsp. oil and onions. Sauté 5 more minutes, adding thyme, poultry seasoning, Italian seasoning, and salt and pepper in turn. When chicken is cooked through, combine chicken and vegetable mixture with cooked rice.

2. In a small bowl, combine sour cream and chicken broth until smooth. Then stir in asiago/parmesan and Italian blend cheese. Add to rice mixture.

3. Finally, combine bread crumbs, garlic powder, parsley, and a little salt and pepper and set aside.

4. Coat a 9 x 13 disposable foil pan with cooking spray.  Spoon in rice mixture and press down to distribute evenly. Sprinkle cheddar cheese and bread crumbs on top.

5. Cover with foil (double wrapped) and write on the date prepared. Use within 3 months.

6. When ready to serve, defrost then bake at 375 degrees for 25 minutes covered then another 10 minutes uncovered.

Submitted by: Leslie E.