CHICKEN, CAULIFLOWER CASSEROLE
I FOUND THE RECIPE IN "FOOD NETWORK" POSTED BY TRISHA YEARWOOD.
I NEEDIT SOMETHING FOR ALL 6 OF US, CHILDREN AND PARENTS, FOR DINER WITH CHICKEN.
I HAD EVERYTHING I NEED FOR THIS DISH.
I DINT WANT TO USE A SOUP CAN, I MADE MY OWN BÉCHAMEL SAUCE., WHITE SAUCE, VERY EASY AND QUICK.
I HAD FRESH CHICKEN AND I SAUTEE A LITLLE WITH ONIONS. TRISHA SUGEST TO MAKE THIS DISH WITH LEFTOVER CHICKEN AND THIS IS A VERY INTERESTING TO DO!!
FOOD NETWORK, Adapted "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood, 2008
Ingredients
Nonstick cooking spray or butter, for the baking dish
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 medium head broccoli, cut into small florets
2 cups cooked white rice
1 tablespoon lemon juice
10 ounces Cheddar, grated (about 2 1/2 cups)
MY NOTE: I DIDN'T USE THE NEXT 3 INGREDIENTS FROM RECIPE, BUT I MADE A WHITE (BÉCHAMEL) SAUCE INSTEAD.
One 10-ounce can condensed cream of chicken soup
1 cup sour cream
1/2 cup mayonnaise
ONE IS WELCOME TO CHOSE.
ONE IS WELCOME TO CHOSE.
MAKE A WHITE SAUCE: 3 tablespoon butter, 3 tablespoon flour and 3 cups of chicken stock. Add 10 ounces Cheddar, grated.
Steamer over a large saucepan of simmering water, for few minutes cauliflower or broccoli florets.
Sotee the fresh chicken pieces with onion, 3 minutes. (or use cooked chicken).
Boil rice.
Spray a casserole 9"X13" with oil or butter, put rice at the buttom.
Mix cauliflower, chicken and cheese into white sauce.
Poor over rice and add the remaining 5 oz of grated these, on top.
Bake uncovered for 40 min at 350F.
Bonne appetite!!
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