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Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

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Yield: 8 to 10

Delish

Chicken and broccoli casserole is a meal that most people at Team Delish grew up eating, and this recipe is guaranteed to 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. This is my ideal Sunday dinner, and it’s perfect for when you have a few extra mouths to feed.

Notes: Takes longer than expected to cook 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.
Prep: 10 Cook: 90

  • 4TBS unsalted butter, divided, plus more for greasing
  • 24oz Sous Vide Chicken Breasts
  • 1TBS AP seasoning salt (such as Lawry’s or Adobo, use on chicken instead of regular salt during sous vide 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:

Meanwhile, fill a medium saucepan with water and bring it to a boil. 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:

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 TBS butter until melted, about 30 seconds. Add 1½ cup 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 broccoli and chicken are hot, and topping is slightly browned. Let cool slightly.

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. 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.

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.

Chicken and Rice (IP)

Chicken and Rice (IP)

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Yield: 4 to 6

Adapted from: Simply Recipes

Classic chicken and rice adapted for the pressure cooker! Combine everything in the pot and come back to a perfectly cooked casserole. Easy, cozy weeknight dinner.
Prep: 20 Cook: 25

For the sauce:

  • ¼cup dry sherry
  • ¾cup chicken broth
  • ½cup sour cream
  • ¼cup heavy cream
  • 1½tsp Italian seasoning
  • 1¼tsp salt
  • ½tsp ground pepper
  • ½tsp paprika

For the casserole:

  • 1TBS olive oil
  • 1medium onion, diced
  • ½lb cremini mushrooms, sliced
  • 2cloves garlic, minced
  • 1½lb (5 to 6) boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1½cups long-grain white rice

To serve:

  • ¼cup chopped parsley


Whisk together the sauce:

In a mixing bowl or large liquid measuring cup, whisk together the sherry, chicken broth, sour cream, cream, Italian seasoning, salt, pepper, and paprika. Set it aside.

Sauté the vegetables in the pressure cooker:

Select the “Sauté” setting on the pressure cooker and heat the oil in the pressure cooker. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Add the onion and cook for 4 minutes, until a bit softened but not browned. Add the mushrooms and cook until they begin to wilt and give up their liquid, about 3 more minutes. Stir in the garlic and sauté for 1 more minute.

Add the chicken:

Stir in the chicken thighs and let them cook for 5 to 6 minutes, stirring often, until opaque and mostly cooked through (it’s fine if they’re still a little pink in the middle).

Add the rice and the sauce:

Use your spatula to pat the chicken and vegetables down into an even layer. Sprinkle the rice over the top of the chicken in an even layer.

Slowly pour the sauce over the rice, taking care not to disturb the layer. Use a spoon to nudge down any grains of rice that are clinging to the sides of the pot, so everything is covered with the cooking liquid.

Pressure cook the chicken and rice:

Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Cancel the “Sauté” program on the pressure cooker, then select the “Manual” or “Pressure Cook” setting. Set the cooking time to 5 minutes at high pressure. (If using a stovetop pressure cooker, the cooking time is the same.)

The pressure cooker will take 5 to 10 minutes to come up to pressure before the cooking time begins.

Let the pressure release naturally for at least 10 minutes, then quick release the pressure:

by immediately moving the vent from “Sealing” to “Venting.” Be careful of the steam! Alternatively, you can let the pot continue to depressurize naturally, which takes about 20 minutes total.

The sauce may look a little bit separated when you initially open the pot. Don’t worry, it’s fine! Just use a fork to gently fluff the rice and incorporate the creamy layer back into the casserole.

Serve the casserole:

Spoon the casserole into shallow bowls or onto plates, digging all the way down to the bottom so you get both rice and chicken in each scoop. Sprinkle generously with chopped parsley and serve hot.

Leftovers will keep for about a week and can be warmed in the microwave.

Lebanese Rice with Vermicelli

Lebanese Rice with Vermicelli

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Yield: 4

https://www.themediterraneandish.com/lebanese-rice-with-vermicelli/

Basic Lebanese rice typically consists of broken vermicelli pasta, a short, thin pasta that’s used in a few traditional dishes like Catalan Fideuà. You’ll also need rice (medium or long grain rice works), and extra virgin olive oil or butter (or a combination of both). I use only extra virgin olive oil here. There is but a pinch of salt to season this rice.
I like topping the rice with toasted pine nuts adds a nice nutty flavor and texture.

  • 2cups long grain or medium grain rice
  • water
  • 1cup broken vermicelli pasta
  • 2½TBS olive oil
  • salt
  • ½cup toasted pine nuts, optional to finish


Prep rice:

Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

Cook Vermicelli:

In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden-brown but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).

Cook rice:

Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.

Now add 3½ cups of water and bring it to a boil until the water significantly reduces (see the photo below). Turn the heat to low and cover.

Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in its cooking pot for 10-15 minutes, then uncover and fluff with a fork.

Transfer to a serving platter and top with the toasted pine nuts. Enjoy!

Tuesday’s Red Bean Soup

Tuesday’s Red Bean Soup

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Yield: 7 cups, 6 Hearty Servings

http://emerils.com/123904/tuesdays-red-bean-soup

It features red beans and rice, vegetables, broth and kielbasa. In other words, it’s a complete meal in one pot.

  • 1TBS olive oil
  • ½cup diced bacon
  • 1½chopped onions
  • ¼cup chopped green bell peppers
  • 1TBS minced garlic
  • 4bay leaves
  • 6oz sliced andouille sausage
  • 1small smoked ham hock (about 5 to 6 oz)
  • 2cups dried red kidney beans, soaked overnight
  • 1TBS Emeril’s Creole Seasoning
  • 1tsp Worcestershire sauce
  • 2quarts Basic Chicken Stock, plus more if needed
  • 1tsp salt
  • 1½cups cooked long-grain white rice, warm
  • 6TBS chopped green onions

Heat the oil in a large heavy pot over high heat. Add the bacon and sauté for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.

Add the beans and cook for 2 minutes. Stir in the Creole Seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occasionally, or until the beans are nearly tender. Add the salt, cover the pot, and cook for 15 minutes longer, or until tender. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock (or remove the meat from the bone and shred it, then stir it into the soup). The soup should be fairly brothy. If it becomes too thick during cooking, stir in a bit more stock or water.

To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with ¼ cup of the rice and sprinkle each with 1 TBS of the green onions.

Emeril’s Essence Creole Seasoning

2½ tablespoons paprika.

2 tablespoons salt.

2 tablespoons garlic powder.

1 tablespoon black pepper.

1 tablespoon onion powder.

1 tablespoon cayenne pepper.

1 tablespoon dried leaf oregano.

1 tablespoon dried thyme.

Shrimp Tempura Bowls

Shrimp Tempura Bowls

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with Sesame-Roasted Broccoli & Quick Pickles

Yield: 2 Servings

Crispy tempura shrimp drizzled with Sriracha-spiced sauce, sesame-flecked broccoli, and quick-pickled cucumbers on topof steamy rice.
Prep: 10 min, Cook: 45 min

  • 1mini cucumber
  • 2TBS mayonnaise
  • 1tsp garlic powder
  • 1TBS sesame seeds
  • 5tsp white wine vinegar
  • 2scallions
  • 1oz apricot jam
  • 1tsp sriracha
  • ½cup white rice
  • 8oz broccoli florets
  • 10oz shrimp
  • 6oz tempura batter mix
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil plus more for frying
  • 2TBS butter

Pickle cucumber & prep:

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

Trim, peel, and halve cucumber lengthwise, thinly slice cucumber crosswise into half-moons. In a small bowl, combine sliced cucumber, vinegar, ½ tsp sugar, and a pinch of salt. Set it aside.

Trim and thinly slice scallions, separating whites from greens.

Make sauce & cook rice:

In a second small bowl, combine mayonnaise, jam, Sriracha, half the garlic powder, 1 tsp water, and a pinch of salt.

Melt 1 TBS butter in a small pot over medium-high heat. Add scallion whites, cook, stirring, until softened, 1 minute.

Add rice, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast broccoli:

While rice cooks, cut broccoli florets into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (save the rest for serving), salt, and pepper.

Roast on top rack until golden-brown and crispy, 15-20 minutes.

Carefully toss with half the scallion greens.

Mix batter & coat shrimp:

Meanwhile, rinse shrimp under cold water, pat very dry with paper towels. Season with salt.

In a large bowl, combine tempura mix, remaining garlic powder, 1⁄3 cup cold water, and ½ tsp salt.

Tip: If needed, add more water 1 TBS at a time until it reaches a pancake batter-like consistency.

Stir shrimp into batter until fully coated.

Cook shrimp:

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium high heat.

Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden-brown and cooked through, 2- to 3-minutes on the first side and 1- to 2-minutes on the second side.

Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper.

Divide rice between bowls. Top with shrimp, quick pickles (draining first), and broccoli. Drizzle shrimp with sauce, sprinkle with remaining scallion greens and remaining sesame seeds. Serve.

Chicken and Rice IP

Chicken and Rice IP

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Yield: 4 Servings
Adapted from: Cook’s Illustrated

An Instant Pot take on classic chicken and rice using bone-in chicken breasts. Stirring the rice makes the dish gluey, so simply fluff it with a fork when incorporating the peas, lemon juice, and parsley.

  • 4(12-oz) bone-in split chicken breasts, trimmed
  • salt and pepper
  • 1TBS vegetable oil
  • 3carrots, peeled and cut into ½-inch pieces
  • 1onion, chopped fine
  • 1½cups long-grain white rice
  • 4garlic cloves, minced
  • 2cups chicken broth
  • 1cup frozen peas
  • 3TBS minced fresh parsley
  • 2tsp lemon juice

Build Flavor: Pat chicken dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking.

Brown: Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Brown chicken in two batches, skin side down, until golden, about 6 minutes; transfer to plate. Use additional oil if needed.

Pour off all but 1 TBS fat left in pot. Add carrots, onion, and ½ tsp salt and cook until vegetables are softened, about 5 minutes. Stir in rice and garlic and cook until fragrant, about 30 seconds. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot and brush any rice off sides of pot. Nestle chicken, skin side up, firmly into rice.

Pressure cook: Seal Instant Pot and set to MANUAL HIGH pressure for 15 minutes.

Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

Before Serving: Transfer chicken to serving dish and tent loosely with aluminum foil while finishing rice. Sprinkle peas, parsley, and lemon juice over rice, cover, and let stand until for 5 minutes. Fluff rice gently with fork and season with salt and pepper to taste. Serve with chicken.

Kate’s Chicken & Rice

Kate’s Chicken & Rice

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Yield: 2
Kate Johnson
  • 4chicken thighs
  • paprika
  • onion salt
  • black pepper
  • 1TBS olive oil
  • 1TBS butter
  • 2shallots, sliced or minced
  • 6cloves (1-2 TBS) garlic, minced
  • 1½cups chicken broth
  • 1cup basmati rice

Preheat oven to 400°F.

Season chicken well with paprika, onion salt and black pepper.

Place an oven safe skillet (with lid), over medium high heat, add olive oil and butter and heat until foaming stops. Sear chicken on each side for 4 to 5 minutes.

Remove chicken to a plate and cover with foil.

Add shallots to skillet and sauté until translucent. Add garlic and sauté for 30 seconds. De-glaze the pan with a splash of white wine.

Pour rice & chicken broth into the skillet with the onions & garlic, stir well and bring to a boil.

Place chicken on top of rice in the skillet. Cover and place in 400°F oven for 20 minutes.

Serve with vegetable of your choice.

Cilantro-Lime Rice

Cilantro-Lime Rice

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Yield: 4 (makes about 3 cups)

Epoch Times
  • 1cup long-grain white rice, such as basmati or jasmine
  • 1bunch fresh cilantro
  • 2TBS olive oil
  • 2cups water
  • 1tsp kosher salt
  • 1large lime


Rinse the rice in a fine-mesh strainer under cold water until the water runs clear, about 45 seconds.

Shake off the excess water and set aside.

Finely chop the tender stems and leaves from the bunch of fresh cilantro until you have 1 cup.

Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the rice and cook, stirring constantly, until lightly golden-brown and aromatic, 3 to 4 minutes. Add the water, ½ cup of the cilantro, and salt. Stir to combine and bring to a boil over high heat.

Cover the saucepan and reduce the heat to low and cook for 16 minutes. Remove the saucepan from the heat and let the rice steam, still covered, for 10 minutes. Meanwhile, juice the lime until you have 2 TBS.

Uncover and fluff the rice with a fork. Add the remaining cilantro and lime juice and stir to combine. Taste and season with more salt and/or lime juice as needed.

Recipe note: Refrigerate leftovers in an airtight container for up to one week or freeze for up to one month.

Jambalaya 😊

Jambalaya 😊

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New Orleans

Yield: 4 Servings
Adapted from The Daring Gourmet

I have updated the recipe to show the hot sauce as optional. This has a decent heat level (too hot for Gayle) without any hot sauce, possibly due to the Creole seasoning. I used Tony Chachere’s. Just opening the can made my eyes water and I sneezed twice. You can change or remove any of the proteins, although the Andouille is very traditional. Some calamari would be a nice addition.

Next time: There is too much liquid for the rice. Increase the rice to 1½ cups . Also might be worth setting the cooked meat aside before adding the veg., then returning when the rice is added.

Chicken & Marinade

  • 2TBS Creole seasoning, divided
  • 1lb chicken breast, cut into bite-sized pieces
  • ½lb Andouille sausage, sliced in ¼ inch slices
  • 2TBS butter
  • 8-12oz medium raw shrimp, deveined (optional: tails removed)
  • 8oz raw calamari (optional)

Vegetables

  • 1yellow onion, chopped
  • 3cloves garlic, minced
  • 1green bell pepper, diced
  • 1-2stalks celery, diced

Jambalaya

  • 1½cups (or more) white long grain rice
  • 1(14.5 oz) can diced tomatoes
  • 0-2tsp hot sauce (optional)
  • 1tsp Worcestershire sauce
  • 2cups chicken broth
  • 2bay leaves
  • ¾tsp salt
  • 4green onions, thinly sliced

Marinate Chicken: Place the chicken in a bowl with 1 TBS of the Creole seasoning, mix well and set aside while you prep the vegetables.

Prep the vegetables: Chop & mince all of the vegetables as required. Set up the mise en place for the other ingredients.

Saute Chicken, Sausage & Vegetables: Heat the butter in a large straight sided skillet over medium-high heat and brown the chicken on all sides.
Add the Andouille sausage and cook for another 3 minutes or so until the sausage begins to brown. Remove chicken and sausage and set aside,
Add more oil if needed, the onion, celery, and bell pepper and cook for 3-4 minutes. Add the garlic and mix in. Cook for 30 seconds.

Jambalaya: Add the rice, diced tomatoes, hot sauce (optional), Worcestershire sauce, salt and pepper and if you’re brave. the remaining TBS of Creole seasoning, stir to combine. Return the meat to the pan and add the chicken broth and bay leaves.

Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir, around the halfway point. Add the shrimp (and calamari if using), cover, and simmer for another 10 minutes or until the rice is tender.

Serve sprinkled with some sliced green onions.

Mushroom and Asparagus Risotto

Mushroom and Asparagus Risotto

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Yield: 4 Servings
J. Kenji Lopez-Alt / Serious Eats

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is to add that asparagus right at the end for the best flavor and texture.
A touch of soy sauce and miso paste brings out the rich, savory character of the mushrooms.
Washing the rice with the stock creates a starchy liquid that delivers maximum thickening power during cooking, resulting in a creamier final dish.

  • 1½cups (about 13 ½ oz) risotto-style rice (see note)
  • 1quart low-sodium homemade or store-bought chicken stock
  • 1cup white wine (optional; can be replaced with additional broth)
  • 2TBS butter, plus more for finishing, if desired
  • 2TBS extra-virgin olive oil
  • 2medium cloves garlic, grated on a Microplane (about 2 tsp)
  • 2small shallots, finely minced (about 2 TBS)
  • ¾cup heavy cream, whipped to stiff peaks
  • 3oz finely grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • Chopped herbs or other garnishes, as desired


Combine rice, chicken stock, and wine in a large bowl. Agitate rice with fingers or a whisk to release starch. Strain through a fine-mesh strainer set in a 2-quart liquid cup measure or another large bowl. Allow to drain 5 minutes, stirring rice occasionally.

Heat butter and oil in a heavy 12-inch skillet over medium-high heat until foaming subsides. Add rice and cook, stirring and tossing frequently, until all liquid has evaporated, fat is bubbling, and rice has begun to take on a golden blond color and nutty aroma, about 5 minutes. Add garlic and shallots and continue to cook, stirring frequently, until aromatic, about 1 minute. Give reserved broth a good stir and pour all but 1 cup over rice. Increase heat to high and heat until simmering. Stir rice once, cover, and reduce heat to lowest possible setting.

Cook rice for 10 minutes, undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 10 minutes longer.

Remove lid and add final cup of stock. Increase heat to high and cook, stirring and shaking rice constantly, until risotto is thick and creamy. Off heat, fold in heavy cream and cheese. Season to taste with salt and pepper and stir in herbs as desired. Serve immediately on hot plates.