4 years ago1,000+ Views
Serves: 6-8 Ingredients 4 teaspoons olive oil, approximately, divided 1 cup broccoli, finely chopped 1 cup cauliflower, finely chopped 2 large carrots, grated or finely chopped 1/2 onion, finely diced (you could use 1 onion) 2 garlic cloves, finely minced 1/2 teaspoon ground thyme 1/2 teaspoon ground poultry seasoning 1 1/2 teaspoon Italian seasoning, divided salt and fresh ground black pepper to taste 1- 1 1/2 cups diced chicken, cut in 1/2 inch dice 2 cups brown rice, cooked 1/2 cup chicken stock 1/2 cup sour cream (low fat works fine) 1/2 cup grated Asiago or fresh Parmesan cheese 2 cups shredded cheddar cheese (finely shredded melts best) 4 tablespoons fresh flat leaf parsley, chopped, divided 1 cup whole wheat breadcrumbs 1/2 teaspoon garlic powder Directions: 1) Preheat oven to 375F. 2) Heat 2 tsp. olive oil in heavy non-stick pan and saute cauliflower, broccoli, carrot and garlic for a couple of minutes, just until tender. Season lightly with salt and pepper (a dash of each). Remove and set aside. 3) In same frying pan, add 1 tsp. more olive oil and add onions. Saute 3-4 minutes until onions are softened. Season lightly with salt and pepper (a dash of each). Add thyme, ground poultry seasoning, Italian seasoning, a dash of salt and pepper, and saute about 2 minutes more. 4) Next, add veggies, diced chicken, and brown rice into pan with the onion-herb mixture, and stir to combine well. Taste and adjust seasoning as necessary. 5) In a small bowl, whisk together sour cream, chicken stock, and 2 tablespoons parsley. Then stir in Asiago cheese and 1 cup grated cheddar cheese. Gently stir the sour cream mixture into the rice mixture. 6) Combine breadcrumbs, garlic powder, and a pinch of salt and pepper, and remaining parsley. Set aside. 7) Spray a 2 quart casserole dish with non-stick spray or olive oil. Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. 8) Remove and sprinkle with second cup of grated cheddar cheese and breadcrumbs. Bake about 15 minutes more or until cheese is melted and bread crumbs lightly browned. Serve hot.
that really doesn't sound too hard...I'm hungry just looking at it
Sounds easy!