BLACKENED BROWN RICE CHICKEN CASSEROLE

There’s something about a creamy casserole that is perfect for a chilly night. It’s comforting and rich and filling, and usually makes good leftovers. The usual suspects (mac n cheese, tuna and noodles) are always nice, but sometimes you want something a little more nutritious, and a bit different.

This recipe is just that. With a few veggies, brown rice, and a creamy sauce, it’s filling and nutritious. The seasoning, though, that takes it to a new level. It’s spicy, smoky, and all sorts of deliciousness all wrapped into one casserole dish.

Usually, these kinds of casseroles are made with those canned condensed soups you pick up in the soup aisle, but, you should know me better than that. We’re going to make our own sauce, because it’s surprisingly easy, and it has to be better for you right?

Once you’ve done that, you just put everything into a casserole dish and bake until it’s bubbly and your chicken and rice are cooked through. And voila! Comfort food for days!

BLACKENED BROWN RICE CHICKEN CASSEROLE

BLACKENED BROWN RICE CHICKEN CASSEROLE

Amy Hunter

Servings

6

Prep Time

90 minutes

Calories

393

Category

Main Course

Ingredients

  • 2 tbsp Ava Jane’s Kitchen Avocado Oil
  • 1 onion diced
  • 1 jalapeno diced
  • 3 cloves garlic minced
  • 2 tbsp Ava Jane's Kitchen Blackened Fish spice blend
  • ½ cup flour
  • 4 cups chicken broth
  • 1½ cups milk
  • 1½ cups uncooked brown rice
  • 1 lb boneless, skinless chicken breats

Directions

  1. Preheat oven to 375 degrees F.

  2. In a large saucepan, heat the oil over medium high heat. Add the onion and jalapeno, and cook until softened. Add the garlic and 1 tablespoon Blackened Fish seasoning, and cook for about a minute
  3. Add the flour, and stir for another minute and add the broth and milk. Whisk the mixture until it is smooth and thickened, 5-6 minutes. Turnoff heat.
  4. Pour the rice into a casserole dish and pour the sauce on top. Stir and add the chicken breasts on top. Sprinkle with the remaining seasoning.
  5. Cover the pan tightly with foil, and bake for 45 minutes. Remove foil and continue baking for about 35-40 minutes until chicken is browned.
  6. Shred chicken with two forks and stir into the casserole and serve.
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