Casseroles and Crock Pots

As Fall arrives, it is time to think about some warm, comforting food. It is a daily dilemma as to what to prepare for dinner, and I often have to "hit the ground running" and throw something together quickly. It would be better for all of us if there was some menu planning and food readied to defrost before that time. I think it is my goal to find that crock pot up on that shelf somewhere, dust it off and see about getting some more dinners ready to go in the morning.

This recipe jumped out at me from a recent Washington Post food section as casseroles (especially those that can be prepared ahead of time) are also good dishes to be able to serve in a relative short amount of time (provided they are defrosted, etc.)

Lemon Chicken and Rice Casserole
The Washington Post, September 29, 2010

Summary:

• This is comfort food you’ll be glad to have around. For ease of use, cut the cooled casserole into individual portions before freezing.
• The sauce recipe beats using canned condensed cream of chicken soup.
• Serve with sauteed spinach or a spinach salad.
  

MAKE AHEAD: The sauce can be made and refrigerated up to 5 days in advance. The casserole can be frozen for up to 6 weeks (see directions). To reheat the casserole, unwrap it and drop it back into its original casserole dish. Cover with plastic wrap and defrost in the refrigerator for 12 to 18 hours. To reheat, discard the plastic wrap. Sprinkle the surface with the bread crumbs. Cover with foil and bake in a 350-degree oven for 30 minutes, then uncover and bake for 15 minutes to brown the topping. Insert a knife into the center before serving to make sure the casserole is heated through.

6 servings

Ingredients:
For the sauce

• 1 cup regular or low-fat milk
• 1 cup low-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons rice flour
• 1/4 cup freshly grated Parmesan cheese
• Salt
• Freshly ground black pepper
  

For the casserole

• 1 tablespoon unsalted butter
• 1 tablespoon canola oil
• 1/2 large onion, finely chopped (3/4 cup)
• 1 medium clove garlic, minced
• 4 cups cooked white or brown rice
• 3/4 cup regular or low-fat sour cream (do not use nonfat)
• Freshly squeezed juice from 2 to 3 lemons (1/2 cup)
• 1 cup low-sodium chicken broth
• 3 cups cooked (skinless) chicken, torn into 1-inch pieces
• 10 ounces frozen chopped spinach, defrosted and squeezed dry
• Salt
• Freshly ground black pepper
• 1/4 cup seasoned Italian-style bread crumbs
  

Directions:
For the sauce: Combine the milk and broth in a large, heat-safe measuring cup. Microwave on MEDIUM just long enough to warm through (without boiling).

Melt the butter in a medium, heavy saucepan over medium heat. Whisk in the rice flour and cook for 2 minutes, whisking constantly. Slowly pour in the warm milk-broth mixture, whisking, until all of the liquid is incorporated. Stir in the cheese; cook for 4 to 5 minutes, whisking to form a smooth sauce that has thickened enough to coat the back of a spoon. Season with salt and pepper to taste. The yield is 2 cups.

For the casserole: Combine the butter and oil in a medium skillet over medium heat. Once the butter has melted, add the onion and garlic; cook for about 6 minutes, stirring occasionally, until the onion is soft. Add the rice and stir to coat evenly.

Combine the 2 cups of sauce, the sour cream, lemon juice and broth in a large bowl; mix well, then add the rice mixture, chicken and spinach, stirring to incorporate. Season with salt and pepper to taste.

Preheat the oven to 350 degrees. Use nonstick cooking oil spray to grease the inside of an 8-by-8-inch baking dish.

Spread the chicken-rice mixture evenly in the baking dish. Cover with aluminum foil and bake for 30 minutes. If you plan to serve the casserole right away, uncover and sprinkle the bread crumbs evenly over the top. Bake for 5 to 8 minutes or until the the crumbs have lightly browned.

If you plan to freeze the casserole, bypass the bread crumb step. Remove the casserole from the oven after the 30 minutes and allow it to cool. Cover with plastic wrap and refrigerate to chill through. (At this point, if desired, cut it into individual portions and wrap each one first in plastic wrap, then in foil.) Freeze for 6 to 8 hours, then unmold and wrap first in plastic wrap, then in foil. Return to the freezer and store for up to 6 weeks.

Recipe Source:
Adapted from "Cook & Freeze: 150 Delicious Dishes to Serve Now and Later," by Dana Jacobi (Rodale, 2010)