Amys Chicken Casserole Recipes

CLASSIC CHICKEN AND WILD RICE HOTDISH

Steps:

• Put the rice in a fine-mesh sieve and rinse it under cold running water, swishing the rice with your hand until the water runs clear. Transfer the rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, pour the rice back into the sieve to drain, then put it in a small saucepan. Add 1 1/4 cups water, a pinch of salt and the bay leaf; bring to a simmer. Cover the pan and reduce the heat to low. Cook 25 minutes, or until the rice is tender and the water has evaporated. (If liquid remains after the rice is done, drain it in a sieve.)
• Meanwhile, preheat the oven to 375 degrees F. Heat the butter in a large high-sided skillet over medium heat. Add the leeks and celery and season with 1/4 teaspoon each salt and pepper. Cook until tender, about 10 minutes.
• Add the flour to the vegetables and stir until well combined. Pour in the milk and bring to a simmer, whisking to prevent any lumps. Add the cream, chicken stock, thyme, nutmeg and 1/2 teaspoon each salt and pepper. Simmer over low heat until the floury taste dissipates, about 5 minutes.
• Add the cooked chicken, wild rice (minus the bay leaf) and half of the cheese and heat until the cheese melts.
• Put the crushed crackers in a heavy plastic bag and add 1/4 teaspoon pepper and the olive oil. Shake to combine and set aside.
• Rub a 9-by-13-inch baking dish with a thin layer of soft butter. Pour the chicken mixture into the dish and top with the remaining cheese. Bake 25 minutes.
• Pull the dish from the oven, sprinkle the cracker mixture over the top and bake until the crackers turn golden brown and the mixture bubbles in the center, 15 to 20 more minutes. Serve immediately.

AMY'S CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Sauté onion and chicken for 5 minutes. Add the garlic, cumin, coriander, salt and pepper. Continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. Transfer to a large bowl. Add the cilantro, then gently fold in the rice and black beans.
• In a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. Remove from heat when fully incorporated. Add sauce to chicken mixture.
• Spray the bottom of a 10x13 baking dish. Place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
• Spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. Layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. Cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
• Cover with aluminum foil (I spray the inside cover so the cheese doesn't stick) and bake for 45 minutes in a preheated 375 degree F oven. Remove the foil and bake an additional 15 minutes, or until nicely browned on top.
• Let rest for 10 minutes before serving. Enjoy!

AMY'S CHICKEN DIVAN CASSEROLE

Steps:

• Place 4 cups water and the 2 cups rice in a large pan. (I add 2T. olive oil, 1 t. salt and ½ t. pepper for a more flavorful rice.) On high heat, cover the rice and allow it to come to a boil. Once it boils, stir, reduce heat to low, cover tightly with lid and let cook for 35-40 minutes, undisturbed. Remove from heat and let sit for 5 minutes. Fluff with a fork and set aside.
• While rice is cooking, place chicken on a baking pan. Rub the chicken with olive oil, salt and pepper. Roast in a pre-heated 375 degree oven for 25-30 minutes. Let rest for at least 10 minutes before slicing.
• While chicken and rice are cooking, begin to boil the water for the broccoli. Add the broccoli (and 1 t. salt), allowing it to cook just until the color is bright green, about 2-3 minutes. Drain the broccoli and immediately place in a large bowl of cold water to completely stop the cooking. Drain and set aside.
• In a heavy saucepan on medium-high heat, melt the butter. Using a whisk, add the flour and cook for about 3 minutes, stirring constantly. Add chicken broth and whisk together until the sauce begins to thicken. Add the cream, ¼ cup of the parmesan cheese, sherry, lemon juice, and the seasonings. Mix together. Reduce the heat to medium. Stir for an additional 5 minutes, allowing the flavors to blend together.
• Grease a 10x13 casserole pan. Assemble the casserole: rice on bottom, followed by a layer of broccoli, pouring half of the cream sauce over the broccoli. Add the sliced chicken, followed by the remaining cream sauce poured over the top. Sprinkle casserole with the bread crumbs and the reserved ¼ cup parmesan cheese. Bake, uncovered in a 375 degree oven for 45 minutes.