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This was very good, and a very creamy delightful switch from the usual run of the mill "Chicken & Rice" recipes. But I have got to say after making it a few times I tried a more gourmet tasting flair to it and it worked beautifully. What I used was 1/2 gruyere cheese and 1/2 good cheddar. Then I diced 4 large chicken breast halves into small bite size pieces and placed approx. 3 cups of large sliced fresh mushooms in a bowl. I also prepared the rice using the water I had boiled the breasts in and strained it and added some chicken base. I would definitly serve this for company done this way and recommend having fun using the basics of this recipe to your own tastes.
Ingredients
4 Tbs butter
2 Tbs fresh minced garlic
2 cups shredded, cooked chicken breast
4 cups steamed brown rice (4 cups AFTER cooking) This is 1 cup uncooked brown rice
1/4 cup all purpose, unbleached flour
1 tsp kosher salt
1 tsp black pepper
2 cups chicken broth
2 cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese (optional)
1 Tbs fresh chopped thyme (optional)
Intruction
Preheat oven to 350 degrees F.
Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute. Whisk in flour, chopped thyme, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Stir in cooked rice and chicken and then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese, if desired, and bake for 25-30 minutes or until cheese is melted through. Serve.
Ingredients
4 Tbs butter
2 Tbs fresh minced garlic
2 cups shredded, cooked chicken breast
4 cups steamed brown rice (4 cups AFTER cooking) This is 1 cup uncooked brown rice
1/4 cup all purpose, unbleached flour
1 tsp kosher salt
1 tsp black pepper
2 cups chicken broth
2 cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese (optional)
1 Tbs fresh chopped thyme (optional)
Intruction
Preheat oven to 350 degrees F.
Melt butter into a medium saucepan over medium high heat. Stir in garlic and cook for 1 minute. Whisk in flour, chopped thyme, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Stir in cooked rice and chicken and then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese, if desired, and bake for 25-30 minutes or until cheese is melted through. Serve.
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