This casserole was easy to prepare and just as delicious to eat. Most of the ingredients I used are usually ingredients I have on hand. There's a balance of vegetables, proteins, and carbs.
Ingredients
- 3 Tbsp of olive oil
- 3 Tbsp of all purpose flour
- 3 cups of water
- 4 chicken bouillon cubes
- 4 cups of chopped boneless chicken breast, cooked
- 1/4 tsp of black pepper
- 1/4 tsp of onion powder
- 2 cups of kale, fresh or frozen
- 1 cup of corn, fresh or frozen
- 1/4 cup of shredded carrots
- 1/4 cup of chopped onions
- 2 cups of minute rice
- 3 cups of thinly shredded Mexican blend cheese
Directions
Preheat oven to 375° degrees.
In a medium-sized pot, add the olive oil and heat just until the oil is hot. Stir in the flour until well blended. Add the three cups of water and chicken bouillon cubes and stir and cook the mixture until it boils. Reduce the heat to a simmer and cook until the sauce thickens, approximately 10 minutes. Remove from heat and set aside.
Using a 13"x 9" baking pan, add the chopped boneless chicken breast. Sprinkle the chicken with the black pepper and onion powder. Add the kale, corn, carrots, chopped onions, and rice, in that order. Sprinkle the mixture with one cup of the shredded cheese.
Pour the prepared sauce over the cheese. Add the remaining cheese to the top of the casserole, and cook for 15 minutes.
Remove from the oven and let cool for 10 minutes and enjoy!
Makes 6 - 8 servings.
©
No comments:
Post a Comment