This casserole is a balanced and healthy meal, made with chicken, rice, broccoli, and my homemade cream of celery soup. Condensed soups are convenient, flavorful, and useful when preparing a quick weeknight dinner. On the downside, they're high in salt and artificial preservatives. I use them sometimes, but when I can, I make my own. Making your own condensed soup is actually really easy, and much healthier since it's preservative-free and you control the salt content. The celery soup used in this recipe requires only a few ingredients and takes less than 10 minutes to make. Ingredients: 1 lb. boneless, skinless chicken breast, cut into 1” pieces ½ tsp. black pepper ½ tsp. garlic powder ½ tsp. paprika ½ tsp. dried oregano ¼ tsp. dried thyme 1 lb. fresh broccoli, stems removed (may substitute with 16 oz. frozen broccoli florets) 1 (8.8 oz.) pouch of Uncle Ben’s Ready Rice, Long Grain & Wild (may substitute with any other type of Ready Rice that you like) 1 1/4 cups of homemade cream of celery soup: 2 stalks celery, washed and diced ½ small onion, diced Pinch of kosher salt and black pepper ¾ cup fat free, reduced sodium chicken broth ½ cup skim milk 2 Tbsp. cornstarch (may substitute with ¼ cup flour) ¼ tsp. celery salt 1/8 tsp. black pepper **If you’re in a rush, you may substitute the homemade celery soup with 1 (10 ¾ oz.) can of Campbell’s Healthy Request condensed cream of celery soup. Directions: 1. Preheat the oven to 375 degrees, and coat a large baking dish with cooking spray. 2. Season the chicken with black pepper, garlic powder, paprika, oregano, and thyme. Chop the broccoli. 3. Place the brown rice into the baking dish, and use a large spoon to break up the rice, spreading it out to cover the bottom of the dish. 4. Add the chicken and broccoli on top of the rice. 5. Dice the celery and onion. Coat a skillet with cooking spray, and sauté over medium heat for 5 minutes, adding a pinch of kosher salt and black pepper while sautéing. 6. In a bowl, whisk together the milk, chicken broth, cornstarch, celery salt, and black pepper. Add this mixture to the skillet, turn the heat up to high, and whisk gently and constantly for 2-3 minutes, until thickened. 7. Pour the cream of celery soup evenly on top of the chicken. Cover the baking dish with aluminum foil, and bake for 40 minutes. Serve immediately.
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