Sunday, February 12, 2017
Sunday's Leftover Chicken Rice Casserole
Leftover chicken, cut into cubes
1/8 cup olive oil
1 celery/onion packaged mix
1 teaspoon minced garlic
1 package of boil in bag rice, precooked
2 cups chicken broth
salt and pepper to taste
1/2 cup shredded or grated Parmesan cheese
dash of chopped or dried parsley
Add oil and cubed chicken to a pot on med/high heat. Season with salt and pepper and cook about 3 minutes then add the onion/celery mix, garlic and carrots. Add the chicken broth and precooked rice, let simmer for 15-20 minutes; stirring occasionally. Add the Parmesan cheese and parsley right before serving.
PS: When I buy celery and onions I tend to waste a lot of it, so I've been buying packaged onion/celery mix and freezing it until I need it. I freeze it if I'm going to be using it in a cooked recipe, otherwise, I'll refrigerate it for salads.