0:00
- I think casseroles have been saving lives
0:05
I know particularly down here in the south,
0:09
because it's something that you can do
0:11
before you go to work, put it in the refrigerator
0:14
and come in at night and pull it out and supper is done.
0:20
And this is one of those casseroles
0:21
that I think you're really gonna like.
0:23
It's a cheesy chicken and rice casserole,
0:27
and you can't beat chicken and rice together.
0:30
You just can't beat it.
0:33
All right, let's see.
0:39
but I got it real low,
0:40
so I'm gonna turn that up a little bit.
0:50
Rotisserie chickens that we buy in the grocery store,
0:54
they are so convenient, plus they're delicious,
1:02
but the prices have gone through the roof.
1:06
For now a roasted chicken, well,
1:09
everything's gone through the roof.
1:14
You could actually use canned chicken.
1:19
They make little cans of white meat chicken.
1:22
You could do that if you're trying to cut costs.
1:25
I don't even know what that costs anymore.
1:27
But the most economical way would be to cook legs and thighs
1:38
because those are a little less expensive
1:41
than the breast meat.
1:42
So you could do that.
1:44
And plus the dark meat is just,
1:49
that's what brings the flavor to the party, y'all.
1:53
It's not that white meat, not that white meat at all.
1:58
So to get started, our butter is melting.
2:02
I'm gonna put our onions in,
2:05
and I'm gonna put a nice red bell pepper,
2:10
you know, green, red, yellow, orange.
2:13
To me, the red just has a sweetness
2:16
that the green does not, but I just love all the colors.
2:21
So this is fresh squeezed garlic,
2:27
and we're gonna stick that in there,
2:30
and we're gonna cook these for maybe about five minutes
2:36
until they're nice and tender.
2:41
I put the lid on that so it really got it to going good.
2:45
Now the next thing I'm gonna do is I'm gonna add
2:48
a tablespoon of flour to give us a little thickness.
2:56
And after I get that worked in,
2:58
I'm gonna add one cup of chicken stock
3:03
because we want our casserole to be nice and juicy.
3:13
Okay, and it's not gonna take much flour to achieve that.
3:22
So here we go with our liquids.
3:26
The first one is chicken stock,
3:31
and the next is a white wine.
3:34
And the last is a fourth of a cup of heavy cream.
3:50
And you can see that already beginning to tighten up
3:53
just a little bit, just like we want it to.
3:57
Right now, here goes our white wine.
4:01
Now, if you don't want to use wine, you can substitute.
4:06
That, I would substitute that maybe with some half and half.
4:13
All right, here we go.
4:16
Our heavy cream, which is gonna take that little pot
4:21
and just richen it right on up.
4:25
And this is one of those easy recipes, y'all.
4:29
Easy, easy, easy, easy peasy.
4:33
Okie dokie y'all, that has come to a boil,
4:36
so I'm gonna cut it down a little bit.
4:41
This is our Parmesan cheese.
4:46
This is our black pepper.
4:50
This is our poultry seasoning.
4:55
And this is our salt.
5:05
That looks real good.
5:08
I was thinking, you know, maybe put some chicken base in it,
5:11
but that poultry seasoning will help, you know,
5:16
bring out that chicken flavor.
5:19
So that is good, that is real good.
5:30
Real good, real good.
5:35
All right, now I'm gonna add my parsley.
5:45
And that's fresh chopped right out of our little garden.
5:51
All right, it calls for an 11 by 7 pan,
5:57
and I'm gonna spray it.
5:58
Don't want it to stick.
6:01
And y'all know, I've told y'all so many times
6:07
how much I love a crunch, how much I love panko.
6:11
Well, this recipe calls for
6:14
just more Parmesan cheese on top,
6:18
but I really want a little panko, you know,
6:26
because it gives it that nice crunch.
6:30
I'm gonna use some of my butter to melt,
6:36
my melted butter to mix up my panko with,
6:40
because I want it to have a chance to toast
6:48
with that butter bringing the flavors out.
6:54
So now I'm gonna add to our panko
6:57
that last half a cup of Parmesan cheese
7:00
that was to go on top.
7:02
But now that Parmesan cheese has a buddy (laughs)
7:07
that he can get real close to and snuggle up with.
7:11
All right, we're gonna add our rice,
7:20
and you might wanna let that cook for just a little while
7:23
after adding the wine so that the wine can soften.
7:38
That one tablespoon of flour certainly worked.
7:46
All right, the next thing I'm gonna add is our peas.
7:52
And you can use fresh.
7:54
I wouldn't recommend canned
7:55
because they are already so soft.
8:00
So the frozen green peas works out well.
8:07
Look at that cheese stringing through there, y'all.
8:16
You know that's gotta make you happy, happy, happy, happy
8:21
seeing that melted cheese.
8:23
Alright, now in goes our chicken.
8:25
And you can see that I have not cut it up into small pieces.
8:32
I really like for you to be able to see
8:35
what the protein is in this dish, not little tiny bites
8:43
so you don't even know what you're eating.
8:53
a little bit of heavy cream
8:58
because I don't want this to be dry,
9:01
and I'm not gonna run the risk that that happens.
9:08
Can you get in there, Theresa,
9:09
and see what kind of stage I'm trying to get this to?
9:21
I want it nice and juicy.
9:27
So what do you think I've added?
9:31
Probably right at a cup, hadn't I?
9:44
Now our Parmesan cheese and our panko mixture
9:53
and we're gonna get that nice little crunch.
9:56
So in the oven this goes at 350 to 400, 375.
10:04
And you just wanna cook it until your panko
10:07
is nice and brown, and everything's bubbly hot.
10:12
Here goes our casserole,
10:17
our cheesy chicken and rice casserole,
10:20
and it looks delicious.
10:22
I'm glad that I made the call to add some heavy cream to it.
10:26
Otherwise it would've been towards the dry side.
10:30
And with it looking like this,
10:31
it almost looks like a homemade chicken pot pie.
10:50
I just love those green peas.
10:56
But I do hope you'll try it and make it your own.
11:03
You can swap out your cheeses.
11:06
You know, if you're not crazy about Parmesan,
11:10
although I would not budge from the Parmesan cheese
11:17
and the panko, the buttered panko.
11:21
Mix that up and and toast it in your air fryer.
11:25
That definitely brings up that little bite,
11:28
that little crunch that you want.
11:31
So anything else you can change
11:35
or do whatever hits you that day.
11:40
So having said that, loving best dishes and cheese, please.
11:49
Hey, y'all, it's Paula Deen.
11:51
Now, if you enjoyed this video, be sure to like it
11:54
and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
12:02
Love and Best Dishes Y'all.
