How’s your day? I just found out that I’m going to get PAID to teach a cooking class to some kids once a month, and I’m beyond psyched about it. Anyone else want to hire me to do food stuff? Don’t jump all at once!
Anyway, this dish. The dish I was going to show you yesterday! If you like the old-school baked rice dish with cream of mushroom soup but mayyyyybe want a little bit more flavor, you’ll LOVE this. Also. Besides a bit of chopping there is zero prep or cooking in stages – everything goes in a large skillet, bakes all together, and BOOM. Casserole. Healthy casserole! Rotisserie chicken or leftover chicken is my drug of choice here, but feel free to cook and shred a breast or two if you’d like.
This really is just so simple. You need cooked shredded chicken, pine nuts, sharp cheddar, garlic, chicken stock, brown or wild rice (mine’s a blend from TJ’s that’s super delish), mushrooms, heavy cream, and sour cream. Don’t freak out about the dairy products – what makes this dish so light is that we don’t use very much of them, so every bite ends up tasting super decadent, but doesn’t have a ton of fat and calories. Promise.
Now, let’s get our oven preheating to 400F and a large ovenproof skillet preheating to medium-high for the pine nuts. As a note, I only use the skillet on the stovetop for the pine nuts, so if you don’t have a skillet that can go in the oven just toast the pine nuts separately and then make this in a baking dish. No biggz. Add the pine nuts to the skillet and shake them around for a minute or two just until they start to brown, then turn the skillet off.
Now, we’re ready to bake! Cook the dish for 30-45 minutes (depending on your rice) until all the liquid is absorbed and the rice is tender. If the top of the casserole starts to brown before the rice is cooked, cover the dish with tin foil in the oven until it’s all cooked through.
Just do it.
- 1/4 cup pine nuts
- 1 cup uncooked wild or brown rice
- 2 cups chicken stock (or more depending on the brand of rice that you're using, follow package directions)
- 1 pint sliced fresh mushrooms, your choice
- 2 cloves minced garlic
- 2 cups shredded cooked chicken
- 3 cups broccoli, cut into pieces
- 1/2 cup grated sharp cheddar
- 1/4 cup heavy cream
- 1/4 cup sour cream
- Preheat a large ovenproof skillet to medium-high heat, and preheat the oven to 400F. Add the pine nuts to the skillet and toast just until fragrant, for about 3 minutes. Turn the skillet off.
- Add the rice, stock, mushrooms, and garlic to the skillet. Stir to combine, and sprinkle lightly with salt, especially if you're using homemade or unsalted stock.
- Sprinkle the chicken and the broccoli over the rice mixture.
- Combine the cheese, sour cream, and cream to form a thick sauce. Drizzle or drop spoonfuls of the sauce over the broccoli - the sauce may not cover the whole skillet, that's ok!
- Bake the dish for 30-45 minutes until the liquids are absorbed and the rice is tender. If the dish starts to brown on top before the rice is cooked, tent lightly with foil to finish cooking.
- Serve. Eat. Enjoy!
- This is a great useup for leftover chicken, or cook your own! Rotisserie chicken is fabulous in this dish as well.
- My rice called for 2 1/3 cups of stock for 1 cup of rice, but I decreased it just slightly to 2 cups of stock due to the liquid in the mushrooms and broccoli that also help cook the rice.