Cheesy Chicken and Rice Casserole

This recipe can be made with precooked chicken, or follow the optional directions to prepare the chicken for this casserole.  Turkey may also be substituted, as a way to use leftovers after Thanksgiving.  The ingredients remind me of a bread pudding.  It is light, fluffy and delicious.  I hope you will try it.


Ingredients:
2 c. cubed, cooked chicken
2 c. bread cubes, slightly toasted (crusty baguette)
1 c. cooked rice
1 c. milk
2 oz. jar pimentos, finely chopped
1½ t. salt
½ t. onion powder
pinch of cayenne pepper
¼ t. dry mustard
1 t. fresh parsley, minced
4 eggs, well beaten
1 c. heavy cream
2 c. shredded cheddar cheese (1 c. in the casserole and 1c. to top)
1 can cream of chicken soup
1/3 c. white wine



If you do not have 2 cups of cubed, cooked chicken, do the following:

 

In a 2qt. saucepan filled with cold water, add 3 medium boneless-skinless chicken breasts, one bay leaf, 1 t. salt, and 4 peppercorns.  Place on medium-high heat and bring to a simmer.  Simmer gently - do not boil.  Remove scum from top of pan and cook for approximately 5-7 minutes.  Turn off heat; cover with lid, and allow to poach in hot water for 10-15 minutes.  Remove from pan, to a dish.  Cover with plastic wrap and allow to cool before cutting into cubes.

Place bread cubes on an ungreased cookie sheet.  Bake in a 325º oven for approximately 8-10 minutes, until lightly toasted (not brown).

 

In a large bowl, combine chicken, bread cubes, rice, pimentos, 1½ t. salt, cayenne pepper, minced parsley and dry mustard.

 
In a large measuring cup, combine milk and eggs; mix until well combined.  Add to the chicken-bread mixture along with 1 cup of cheese.

 

Mix thoroughly and place into a buttered 2 quart baking dish.  Allow to refrigerate for two hours, until bread has soaked up the egg-milk mixture.  Before baking, add the remaining cup of cheese to the top of the casserole.

Preheat oven to 325º.  Bake uncovered for one hour.

For sauce, combine soup, white wine and heavy whipping cream.  Heat gently, stirring frequently.  Do not boil.  Serve sauce on the side.

Serves six.