Sunday, January 29, 2017

Chicken and Jasmine Rice Casserole

In Brazil, a creamy dish like this one is called a fricasse, but I'm calling it a casserole since it's all baked in one big pyrex!

An easy recipe that will yield enough food for a large family of 8 or a small family of 2 like mine and then a ton of leftovers for lunch and dinner during the week! hehehe

All you need is (adapted to the US and my taste from Tasty Demais website)

2 tubs of regular cream cheese, softened
2T milk or half and half
1 bag (8oz) shredded cheese (mozzarella, cheddar blend or whatever you prefer)
28oz diced tomatoes
1 small bell pepper, diced
1/2 onion, diced
2 chicken breasts (1.25-1.5lb), cooked, shredded
3-4 cups of rice, cooked (I use american Jasmine, 2 cups dry)
handful of parsley
salt & pepper to taste (I use 1 + 1/4 teaspoon salt and just a couple dashes of pepper)
1 teaspoon of paprika (full, don't level)
2 egg yolks
1/4 teaspoon garlic powder
parmesan to broil (about 1/2 cup shredded)

To cook the rice:
lightly sautée 1 clove of minced garlic and 2 T of minced onions in 2T of olive oil. Add 2 cups of dry rice and 3cups of water (or as much as indicated in the packaging of the rice you're using). Let it boil. Cover pan and let it simmer for 15-20 minutes. Take it off the heat and let it rest for another 10 minutes without opening the pan. Set aside.

In a large bowl, soften the cream cheese and whisk it with the egg yolks and milk. Add the shredded chicken and cheese, the diced tomatoes, bell pepper, onion and seasonings. Mix well with a spatula.

In a 9X13 pyrex, add half of the cooked rice after fluffed covering the bottom of the pan. Add half of the creamy chicken mix, another layer of rice and then the rest of the creamy chicken mix. Sprinkle the parm and take it to the oven for 40 minutes and then broil for 3-4 more minutes on high.

Add a side salad or some wilted spinach as side and enjoy!