Chicken Casserole

Updated: May 20

I have found that many of the recipes in the cookbooks of 1960's and 1970's use either canned cream of mushroom soup or celery soup. This recipe is one example. As a note, many of today's canned soups are "healthier" by offering low sodium as well as organic ingredients. In order for me to make this recipe, I decided to try homemade celery soup (see recipe below). I also used forbidden rice or black rice (found at any multinational market such as Whole Foods or Sprouts) instead of regular white rice, which added a nice twist by making the dish nuttier. The rice turns a nice purple when cooked and and the color contrast with the chicken is stunning. Mix the water chestnuts, with the mayonnaise, and add the pimento peppers for a delicious topping. The end result is a nice blend of taste and color.


Ingredients:

  • 2 cups celery soup (recipe below)

  • 1lb. chicken thighs

  • 1 tablespoon olive oil

  • 1/2 lb. green beans

  • 2 cups forbidden black rice cooked as directed on package

  • 2 tablespoons water chestnuts

  • 1 tablespoon pimento peppers

  • 1 tablespoon mayonnaise


Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 1 hour


Method:

  1. Heat the oil in a large saucepan over medium heat.

  2. Add the chicken to the pan and brown on all sides.

  3. Add the soup to the chicken, and turn the heat to low. Let simmer for 30 min.

  4. Steam the green beans for 5 min, then plunge into an ice bath to stop the cooking.

  5. Prepare the rice.

  6. Either by hand or in a food processor, mix the water chestnuts with the mayonnaise. Process until somewhat smooth.

  7. Place the rice on a platter. Add the green beans, chicken and the water chestnut mixture and top with the pimento peppers.


Celery Soup


Ingredients:

  • 1/2 cup leek, sliced

  • 1 Tablespoon olive oil

  • 1 large yellow potato, peeled and cubed

  • 2 cups celery, diced

  • 2 cups Imagine vegetable broth

Yield: serving for 4

Prep Time: 20 minutes

Cook Time:40-50 minutes

  1. In a pot, sweat the leek in the olive oil.

  2. Add the potato. Let cook for about 2 minutes.

  3. Add the celery. Allow the celery to cook through (about 7-10 minutes)

  4. .Add the vegetable broth and let simmer for about 45-50 minutes.

  5. Emulsify mixture with a hand blender.

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