Baked Cheesy Chicken and Wild Rice Skillet

 

 

Gayle McLeod | December 6, 2015

Tender pieces of chicken, wholesome wild & brown rice, veggies, cheese - serious family food here, you guys. If you're not already sold... this also happens to be a one-pan meal and on your table in 30 minutes. Now that I have your attention...

The beauty in this dish is the flexibility. After testing it more than once, it became glaringly apparent omissions were required. Our youngest had some pretty harsh critiques about the vegetables added to the recipe. Even though he said he would prefer it made with broccoli instead of peas, he didn't. It's time I accepted that at least one member of this household Will Not Eat peas or broccoli mixed in with other foods. He will however, eat peas on the side and that, my friends, I can live with.

Serves 4-6

Ingredients:

1 tbsp olive oil

1 medium yellow onion, diced

1 stalk celery, chopped

2 cloves garlic, minced

1 lb chicken breast, cut into bite-sized pieces

sea salt & freshly ground pepper, to taste

1/2 tsp paprika

1 container Chicken & Wild Rice Soup, thawed

3 cups cooked brown basmati rice (1 cup uncooked rice yields approximately this amount)

2 cups fresh broccoli florets (could also use frozen or fresh peas, both are optional)

2 cups aged white cheddar, shredded

freshly Italian parsley

Method:

Preheat the oven to 425ºF.

Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, and the chopped onion and celery to the pan. Cook the onion and celery until just beginning to soften, then add the garlic and chicken to the pan. Season well with salt and pepper, then sprinkle the paprika evenly over the chicken. Saute until the chicken is cooked through.

Pour the Chicken and Wild Rice Soup into the skillet and bring to a simmer. Add the cooked rice, broccoli (if using) and all but 1/2 cup of the shredded cheese. Stir carefully until all ingredients are thoroughly mixed then sprinkle the remaining cheese evenly over the top.

Transfer the skillet to the preheated oven and bake for 10 mins. Turn on the broiler for an additional 2 minutes or until the top of the chicken bake is golden in colour and nice and bubbly.

Serve immediately with the chopped fresh parsley, and veggies on the side – as per your pickiest eater.

Enjoy!

 

 

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