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Category: Poultry

Jambalaya, New Orleans BJ’s CC

Jambalaya, New Orleans BJ’s CC

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Yield: 4-6

Blackened chicken breast | sautéed shrimp | chicken-andouille sausage | bell peppers | onions | tomatoes | Cajun-spiced broth | rice pilaf
Perhaps nowhere in America is there a culinary tradition as distinctive as that of New Orleans. The origins of New Orleans cuisine come from all over: Spain, France, West Africa and the southeastern United States. Of course, you won’t have to travel far to enjoy a big bite of the Big Easy when you visit BJ’s Restaurant & Brewhouse. The star of this show is a trio of meat and seafood. Blackened chicken breast, sautéed shrimp and chicken-andouille sausage combine to create a dish that’s bursting with flavor. Of course, it wouldn’t be jambalaya without onions and bell peppers, so we add those to the mix, along with tomatoes for a creole-style tang. Our special Cajun-spiced broth rounds things out with a spicy bite, and it’s all served over rice pilaf. Big, bold flavor like this deserves a big, bold beer to go along with it.
Prep: Cook:
Protein:

  • 1lb chicken breast (cut into bite-sized pieces),
  • ½-1lb andouille sausage (sliced),
  • 1lb raw shrimp (peeled and deveined).

Produce:

  • 1cup diced white onion,
  • 1cup diced green bell pepper,
  • 1cup diced celery (the “trinity”),
  • 4cloves minced garlic,
  • 1jalapeno (optional, for heat).

Tomatoes & broth:

  • 1(14-oz) can crushed or diced tomatoes,
  • 3-4cups low-sodium chicken broth.

Rice & seasoning:

  • 1-1½cups uncooked long-grain white rice,
  • 2-3TBS Cajun seasoning,
  • 1tsp dried thyme,
  • 1tsp dried oregano,
  • 1bay leaf.

Fat & garnish:

  • Olive oil or butter for sautéing,
  • green onions and parsley for garnish.


Prep and sear:

Season the chicken with Cajun seasoning. In a large heavy pot or Dutch oven, heat 2 TBS of oil over medium-high heat. Brown the chicken, then remove it from the pot. Add the sliced andouille sausage and brown, then remove.

Sauté trinity:

Add a little more oil to the pot if needed. Add the onion, bell pepper, celery, and jalapeno. Sauté until tender (about 5-7 minutes). Add the garlic and cook for 1 minute more.

Simmer:

Stir in the tomatoes, Cajun seasoning, thyme, oregano, bay leaf, chicken broth, and browned meats. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender.

Add shrimp:

Stir in the shrimp and cook for another 3-5 minutes until they are pink and cooked through.

Finish:

Remove the bay leaf. Adjust seasoning with salt and pepper if needed. Garnish with chopped green onions and parsley before serving.

Szechuan Chicken & Green Bean Stir-Fry

Szechuan Chicken & Green Bean Stir-Fry

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with Ginger Rice & Candied Peanuts

Yield: 2

Adapted from: Hello Fresh

This sweet-savory-spicy stir-fry has tender dark meat chicken and green beans in an addictive Szechuan sauce that’s got just the right touch of heat. Everything’s served over steamy, ginger-infused rice, then topped with crunchy candied peanuts. Prep: 10 Cook: 30

  • 1thumb ginger
  • 2scallions
  • 1oz peanuts
  • 2TBS Szechuan paste
  • 6oz green beans
  • ¾cup jasmine rice
  • 10-12oz chicken breast strips
  • 4TBS sweet soy glaze
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Wash and dry all produce.

Peel and mince or grate ginger. Trim green beans, if necessary, cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add half the ginger, cook, stirring, until fragrant, 1 minute.

Stir in rice, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes. Keep covered off heat until ready to serve.

Cook green beans & nuts:

Meanwhile, place green beans in a medium microwave-safe bowl. Add a splash of water, then cover with plastic wrap. Microwave until tender, 1-2 minutes. Uncover, drain, and set aside.

Heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar, and 2 TBS water. Cook, stirring, until water has evaporated and peanuts are coated and lightly toasted, 3- to 5-minutes. Turn off heat, transfer to a small bowl. Wash out pan.

Cook chicken:

Pat chicken dry with paper towels.

Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4- to 6-minutes.

Make stir-fry:

Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar into pan with chicken. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant, 1 minute.

Stir in Szechuan paste, sweet soy glaze, and ¼ cup water. Cook, stirring, until everything is thoroughly coated in sauce, 1- to 2-minutes. Remove pan from heat.

Tip: If ginger and scallions begin to brown too quickly, reduce heat to medium low.

Finish & serve:

Fluff rice with a fork, season with salt and pepper. Taste chicken stir-fry and season with salt and pepper.

Divide rice between bowls and top with chicken stir-fry. Sprinkle with scallion greens and peanuts.

Serve… with pot stickers or an egg roll!

Creamy Herbed Lemon Chicken Spaghetti

Creamy Herbed Lemon Chicken Spaghetti

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with Peas & Chili Flakes

Yield: 2

Hello Fresh

Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face. Prep: 5 Cook: 30

  • 1clove garlic
  • 12oz chicken cutlets
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 1TBS Italian seasoning
  • 1TBS flour
  • 4oz cream sauce base
  • 4oz peas
  • salt & pepper
  • cooking oil
  • butter


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Zest and quarter lemon.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. (Keep empty pot handy for Step 4.)

Cook chicken:

Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.

Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5 minutes per side. Transfer to a cutting board.

Tip: Cook in batches, if necessary, lower heat if chicken browns too quickly.

Make sauce:

Heat 1 TBS butter in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes if desired. Cook, stirring, until fragrant, for about 30 seconds.

Stir in cream sauce base and juice from two lemon wedges. Cook, stirring constantly, until sauce thickens, 1- to 2 minutes. Taste and season with salt and pepper.

Toss pasta:

Add drained spaghetti and peas to pot with sauce and toss until evenly coated.

Tip: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Finish & serve:

Slice chicken crosswise if desired.

Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Smothered Chicken with Onion Gravy

Smothered Chicken with Onion Gravy

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Plus Mashed Potatoes & Garlicky Green Beans

Yield: 2

Hello Fresh

Season a pair of chicken cutlets with garlic and rosemary, seared to perfection in a hot pan, then drape them in a rich, velvety onion gravy. On the side are buttery sour cream mashed potatoes with even more of that luscious, savory gravy, and garlicky roasted green beans. After this meal, the rest of the evening should be …well, gravy! Cook: 35 – 45

  • 12oz potatoes
  • 3TBS sour cream
  • 1oz beef stock concentrate
  • 6oz green beans
  • 1tsp garlic powder
  • ½tsp dried rosemary
  • 1TBS flour
  • 12oz chicken cutlets
  • 1onion
  • salt & pepper
  • olive oil
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim green beans if necessary. Halve, peel, and finely dice half the onion.

Cook potatoes:

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1 cup potato cooking liquid, then drain.

Return potatoes to pot. Add sour cream and 2 TBS butter, mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. Cover and set aside until ready to serve.

Roast green beans

While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Cover with foil to keep warm until ready to serve.

Season & Cook Chicken:

Pat chicken dry with paper towels, place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with the rosemary, remaining garlic powder, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 5- to 7 minutes per side.

Turn off heat, transfer to a plate and cover with foil to keep warm. Wipe out pan and let cool slightly.

Make gravy:

Melt 1 TBS butter in pan used for chicken over medium-low heat. Add diced onion, cook, stirring, until softened, 2- to 3-minutes.

Sprinkle onion with flour, stir until coated. Whisk in ½ cup water and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened, 2- to 3-minutes.

Tip: If gravy seems too thick, stir in another splash of water.

Serve:

Divide chicken, mashed potatoes, and green beans between plates. Spoon onion gravy over chicken and mashed potatoes. Serve.

Chicken Milanese & Creamy Pesto Penne

Chicken Milanese & Creamy Pesto Penne

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with Crispy Prosciutto, Tomato-Olive Crostini & Balsamic Arugula Salad

Yield: 2

Hello Fresh

Lemony, tomato-and-olive topped crostini. Served with golden-brown chicken Milanese, plus creamy pesto penne, and finished with crispy bites of prosciutto. A balsamic-dressed arugula salad completes the meal!
Prep: 10 Cook: 45

  • green olives
  • 1demi-baguette
  • 3TBS parmesan cheese
  • 2oz prosciutto
  • 1½sour cream
  • ½cup panko breadcrumbs
  • 4oz cream sauce base
  • 2tomatoes
  • 2oz arugula
  • 10oz chicken cutlets
  • 1lemon
  • 1TBS Italian seasoning
  • 4TBS pesto
  • 6oz penne pasta
  • ¼oz parsley
  • 5tsp balsamic glaze
  • salt & pepper
  • olive oil
  • cooking oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Bring a medium pot of lightly salted water to a boil.

Wash and dry produce.

Dice tomatoes into ¼-inch pieces. Finely chop olives. Finely chop parsley. Zest and quarter lemon. Slice baguette into 8-10 rounds.

In a shallow bowl, combine panko, Parmesan, and Italian Seasoning.

In a small bowl, combine tomatoes, olives, parsley, lemon zest, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper. Set aside, stirring occasionally.

Coat chicken:

Pat chicken dry with paper towels, place between two pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with salt and pepper, brush all over (both sides!) with sour cream.

Working one piece at a time, press chicken into panko mixture until fully coated. Transfer to a plate.

Tip: For less mess, use tongs to dip and transfer.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain.

Place cream sauce base and pesto in pot used for penne over medium heat. Stir in drained penne until thoroughly coated. Taste and season with salt and pepper if desired. Set aside, stirring occasionally.

Tip: If needed, stir in splashes of reserved pasta cooking water until pasta is coated in a creamy sauce.

Toast crostini:

Spread baguette slices out on a baking sheet and drizzle with olive oil, season with salt and pepper. Toast on middle rack until golden-brown, 5- to 8-minutes.

Crisp prosciutto:

Separate prosciutto from sheets. Heat a drizzle of olive oil in a large, heavy-bottomed pan over medium-high heat. Add prosciutto in a single layer. Cook until browned and crisped, 2- to 3-minutes per side.

Tip: Work in batches if necessary. Press down on prosciutto with a spatula for even crisping. Lower heat if browning too quickly.

Turn off heat, transfer prosciutto to a paper towel lined plate. Thoroughly wipe out pan.

Cook chicken:

Heat a ⅓-inch layer of oil in a pan used for prosciutto over medium-high heat.

Once oil is hot enough that a pinch of panko sizzles immediately when added to the pan, carefully add coated chicken. Cook until golden-brown and cooked through, 3- to 5-minutes per side.

Tip: Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a paper towel lined plate.

Finish & serve:

In a medium bowl, toss together arugula, half the balsamic glaze, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper.

Roughly chop prosciutto.

Place crostini on a small serving platter and top with tomato-olive mixture (drizzle with any remaining balsamic glaze for a tangy sweetness if desired). Transfer pasta to a serving bowl, top with crispy prosciutto. Place arugula salad and chicken Milanese on a serving platter. Serve with with remaining lemon wedges on the side.

Chicken with Sugar Snap Peas

Chicken with Sugar Snap Peas

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Yield: 4

Adapted from: The Kitchn

Ok, this sucks. Looking for a replacement.

For marinating the chicken:

  • 3boneless, skinless chicken breasts, thinly sliced crosswise
  • 2tsp cornstarch
  • 2tsp soy sauce
  • 2tsp vegetable oil

For the rest of the dish:

  • 3TBS vegetable oil
  • 2cloves garlic, chopped
  • 1lb snap peas or sugar snap peas, trimmed and washed
  • 2TBS Shaoxing rice wine or dry sherry
  • 3TBS soy sauce
  • 2tsp toasted sesame oil
  • 1tsp sugar
  • black pepper, to taste

For slurry:

  • ⅔cup chicken stock
  • 2TBS cornstarch
  • Steamed rice, for serving

Toss the chicken with the marinade ingredients and set aside for 10 minutes while you prepare the rest of the ingredients.

Combine the ⅔ cup chicken stock with 2 TBS cornstarch to make a slurry (stir out any lumps) and set aside.

When you’re ready to cook, heat a wok or skillet over high heat almost until smoking. Add 3 TBS oil and sear the chicken just until browned. Remove the chicken from the wok and set aside.

Add the garlic and snap peas to the wok and stir-fry for 30 seconds to 1 minute. Add the chicken back to the wok, along with the Shaoxing rice wine (or sherry), soy sauce, sesame oil, sugar, and pepper. Then give the cornstarch slurry a stir and add it to the wok. Stir-fry for another 30 seconds, until the sauce has thickened. Serve with rice.

Lemon Roasted Chicken Breasts with Cauliflower & Peppers

Lemon Roasted Chicken Breasts with Cauliflower & Peppers

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Yield: 4

Adapted from: WaPo

Lemon Roasted Chicken with Cauliflower and Peppers. You can use just about any crunchy vegetables in place of the cauliflower and peppers. The simple, aromatic seasonings used on both the vegetables and chicken are what really carry the day and make the dish so adaptable.

Note: The skin comes out flabby, better to use boneless, skinless breasts.
Prep: 20 Cook: 35

  • 1medium head cauliflower, trimmed and cut into 1½-inch florets (5½ cups)
  • 1red bell pepper, seeded and cut into chunks similar to the florets
  • 1green bell pepper, seeded and cut into chunks similar to the florets
  • 3TBS olive oil, divided
  • ½tsp fine salt, divided
  • ¼tsp freshly ground black pepper, divided
  • 4garlic cloves, minced or finely grated
  • 1TBS finely chopped fresh rosemary
  • 1½tsp finely grated lemon zest (from 1 lemon)
  • 4boneless, skinless chicken breasts (3 lb total) or bone-in, skin-on
  • 2TBS fresh lemon juice (from the same lemon)
  • 8large pitted green olives, such as Castelvetrano, sliced (¼ cup)

Position a rack in the top third of the oven and preheat to 425°F.

In a 9-by-13-by-2-inch ovenproof baking dish, toss the cauliflower and bell peppers with 1 TBS of the olive oil, ¼ tsp salt and ⅛ tsp black pepper.

In a small bowl, combine the garlic, the remaining 2 TBS of olive oil, the rosemary, lemon zest, and the remaining ¼ tsp of salt and ⅛ tsp of black pepper.

Arrange the chicken in the baking dish, nestling the pieces into the vegetables. It’s okay if the chicken is resting on top of some of the vegetables. Rub the garlic mixture all over each piece of chicken, including under the skin if using bone in, skin on breasts.

Transfer the dish to the oven and roast for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer inserted in the thickest part of the breast away from the bone, and the vegetables are tender.

Drizzle everything with lemon juice and scatter the olives on top. Divide the chicken among plates, then stir the vegetables in the pan with the accumulated juices and divide among the plates. Serve right away, removing the chicken skin, if desired, right before serving.

Jewish Chicken Soup

Jewish Chicken Soup

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Yield: 4

Adapted from: The Immigrants Table

This Jewish chicken soup recipe, passed down in my family through generations of women, offers the ultimate comfort in a bowl – a rich, nourishing broth with tender chicken.
Prep: 15 Cook: 75

  • 8chicken thighs bone-in and skin-on
  • 1large onion quartered
  • 1bunch dill
  • 3celery stalks chopped
  • 2bay leaves
  • 6whole peppercorns
  • 3whole allspice berries
  • salt and pepper to taste
  • 8cups water

In a large pot, combine the chicken thighs, onion, dill, celery, bay leaves, peppercorns, allspice, and water. Season generously with salt and pepper.

Bring to a boil over high heat.

Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 1 hour 15 minutes.

Remove chicken thighs from the pot and set aside.

Strain the broth through a fine mesh strainer into another pot. Discard solids.

Once chicken is cool enough to handle, remove meat from bones and shred into bite-sized pieces.

Return shredded chicken to broth.

Taste and adjust seasoning as needed.

Serve hot, garnished with fresh dill if desired.

Linguini Lemon Parmesan with Chicken

Linguini Lemon Parmesan with Chicken

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Yield: 2

Scott Nowell

Linguini noodles in a lemon parmesan sauce with roasted zucchini, Roma tomato, spinach, then topped with parmesan and parsley. Copycat version of Noodles & Co, LEANguini Lemon Parmesan.

  • 6-8oz chicken breast, split in half horizontally to form two paillards
  • salt & pepper
  • 5-6oz linguini
  • 1Roma tomato, seeded and diced small, ¼-inch
  • ½zucchini, seeded and diced small, ¼-inch
  • 2oz baby spinach chopped

Sauce:

  • ½cup parmesan cheese, shredded
  • 2tsp parsley, minced
  • ½cup heavy cream
  • 2tsp fresh lemon juice
  • zest of ½ lemon


Linguini:

Cook the linguini to barely al dente, reserve ½ cup of pasta cooking water, drain, and set aside.

Chicken:

Season chicken paillards with salt and pepper on both sides.

Add 1 TBS olive oil to a medium skillet over medium heat.

Add chicken to skillet and cook for 2-3 per side until almost done, 150°F. Set aside

Sauce:

Melt the butter in the skillet over medium heat.

Add the garlic, zucchini and spinach and cook for a minute.

Pour in the cream, lemon juice and zest.

Bring to a simmer and cook for a few minutes or until the sauce coats the back of a spoon. Reduce the heat, then add the Parmesan, parsley and the linguini to the skillet and mix to coat. If the linguini needs more time, add some of the reserved pasta cooking water and cook until linguini is done.

Finish:

Return the chicken to the skillet and coat with sauce.

Season to taste with salt and pepper.

Serve.

Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

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Yield: 8 to 10

Adapted from: Delish

Chicken and broccoli casserole is a meal that many people grew up eating, and this recipe will make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup.

Notes: Oven method takes longer than expected to cook the rice. Consider doing the initial cook of the rice and sauce on the stove top and then mix with the chicken & broccoli and put in casserole dish.
The original recipe called for sautéing the chicken with Lawry’s Seasoned Salt. I used plain salt and don’t see any need for the Lawry’s. Certainly an option though
Prep: 10 Cook: 90

  • 4TBS unsalted butter, divided, plus more for greasing
  • 24oz cooked Chicken Breasts. I used sous vide to get nice tender chicken
  • 1TBS AP Lawry’s Seasoned Salt (use on chicken instead of regular salt during cooking)
  • 2TBS neutral oil
  • 1large yellow onion, finely chopped
  • Kosher salt
  • 4garlic cloves, finely chopped
  • 1½cups long-grain white rice, rinsed
  • 3½cups chicken broth
  • 2(10-oz) cans cream of mushroom soup
  • 2heads of broccoli, cut into florets
  • 1½cups crushed Ritz crackers
  • ¼tsp garlic powder
  • ¼tsp freshly ground black pepper
  • 1½cups shredded cheddar, divided


Prepare chicken:

Shred or cut cooked chicken into bite sized pieces.

Prepare Broccoli:

Fill a medium saucepan with water and bring it to a boil, than salt the water.

Place ice cubes in a medium bowl and fill with cold water.

Cook broccoli in boiling salted water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes. Transfer broccoli to ice water to stop cooking. Drain and transfer broccoli to a bowl with chicken, season with ½ tsp salt. Cover and refrigerate if not making casserole the same day.

See below for Stovetop Rice Cooking version.

Casserole oven only version:

Arrange a rack in the center of oven, preheat to 375°F. Grease a 13″ x 9″ baking dish with butter.

In a skillet over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of skillet. Stir in 2 cans of cream of mushroom soup. Transfer to prepared baking dish. Cover the dish with foil.

Bake rice mixture, stirring after 20 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes more.

Prepare cracker topping:

In a medium heatproof bowl, microwave 2 to 4 TBS butter until melted, about 30 seconds. Add 1½ cup (1 sleave) crushed Ritz crackers, ¼ tsp garlic powder, ¼ tsp pepper, and ½ cup cheese and toss with a fork to combine.

Finish:

Add chicken and 1/2 to 1 cup of water to skillet, cover and heat over medium heat until water is boiling. Add broccoli to skillet on top of chicken, cover and heat for 1 minute, turn off heat.  Set covered pan aside until rice is done. Drain water from skillet and add chicken and broccoli and remaining 1 cup of cheese to casserole dish, pour rice and sauce over and mix to distribute. Top with cracker topping.

Return casserole to oven, uncovered, and bake for 10 to 15 minutes more, until bubbling slowly and topping is slightly browned. Let cool for 10 minutes and serve.


Stovetop Rice Cooking:
In a large pot over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of pot. Bring to a boil.

Stir in 2 cans of cream of mushroom soup. Set heat to simmer or low, cover and cook, stirring after 15 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes total.

Preheat oven to 375°F.

Continue above at Prepare cracker topping.


Storage and re-heating:

Let casserole cool to under 90°F, then cover and refrigerate for up to 3 days.

Remove from refrigerator, cover with foil and heat in a 350°F oven for 20 to 30 minutes. Remove foil and heat uncovered for 10 to 20 minutes, until contents are hot and topping is browned.