Lets talk Chicken or Turkey. Here is a simple recipe for that night at Christmas time that you really don't even want to stop to eat dinner but you know you need the energy to keep going, wrap those gifts, make those cookies, trim the tree, visit neighbors, sing carols.
Chicken Wild Rice Casserole
Uncle Bens Long grain-Wild Rice pre cooked packaged rice. (If you want easy)
You can actually cook the White and Wild rice from scratch
1/2 cup of Butter
1/2 cup of flour
Salt and Pepper to taste
1 1/2 cups Chicken Broth
1 cup of Milk
1 cup of Egg Nog (or use Heavy Cream)
Butter
1 medium chopped white or yellow onion
1 8 oz pkg Sliced Mushrooms
Cubed Chicken ( I used a roasted chicken from Costco, you can find these in almost any grocery store) You can also cook a chicken yourself. You could also BBQ it. I chopped part White and part Dark meat.
Any chopped nuts, I like Pecans for the Christmas theme
Add some chopped roasted red pepper, either jarred or roast a red bell pepper on the BBQ and chop (for the red color
Rice Vinegar
Chopped Green Onions for garnish
You are going to make a roux. The melted butter and flour will be your start. Make sure that the flour soaks up all the butter before adding any liquid. Once it is totally "dry" then start whisking in the chicken broth about 1/2 of the amount at a time. When you get a smooth consistency then then it will be time to add you egg nog and milk. The eggnog makes a very flavorful spice to your roux. When it thickens then it is time to remove. You will now sauté the mushrooms and onions together with some butter, you don't want a dry pan. just enough butter to sauce not soak, so try 2 Tbsp at first. Cook just until onions are a little limp but still have some crisp to them, as you will be cooking them in the oven for about 45 minutes.
You will now mix everything together except for the Rice vinegar and nuts. You will add 1/4 cup of the Rice vinegar and stir, taste. If there is still more needed add 2 Tbsp at a time. You will stir in the nuts at the last minute so they don't get soggy. I roasted the pecans first, so as to avoid the soggy, the roasting also gives it a nuttier flavor. However, this is not a have to.
Heat the oven to 350 degrees. I made this ahead of time like 2 days and put in the refrigerator covered in plastic.
I would take it out of the fridge the day of about 1/2 hour before placing in the oven. You will bake at 375 degrees for 45 minutes. Remove from oven and top with chopped green onions. Serve with a muffin and a sparkling drink. We use flavored Perrier water. So easy right, Buy, Mix, Pour, Bake and Serve.
Chicken Wild Rice Casserole
Uncle Bens Long grain-Wild Rice pre cooked packaged rice. (If you want easy)
You can actually cook the White and Wild rice from scratch
1/2 cup of Butter
1/2 cup of flour
Salt and Pepper to taste
1 1/2 cups Chicken Broth
1 cup of Milk
1 cup of Egg Nog (or use Heavy Cream)
Butter
1 medium chopped white or yellow onion
1 8 oz pkg Sliced Mushrooms
Cubed Chicken ( I used a roasted chicken from Costco, you can find these in almost any grocery store) You can also cook a chicken yourself. You could also BBQ it. I chopped part White and part Dark meat.
Any chopped nuts, I like Pecans for the Christmas theme
Add some chopped roasted red pepper, either jarred or roast a red bell pepper on the BBQ and chop (for the red color
Rice Vinegar
Chopped Green Onions for garnish
You are going to make a roux. The melted butter and flour will be your start. Make sure that the flour soaks up all the butter before adding any liquid. Once it is totally "dry" then start whisking in the chicken broth about 1/2 of the amount at a time. When you get a smooth consistency then then it will be time to add you egg nog and milk. The eggnog makes a very flavorful spice to your roux. When it thickens then it is time to remove. You will now sauté the mushrooms and onions together with some butter, you don't want a dry pan. just enough butter to sauce not soak, so try 2 Tbsp at first. Cook just until onions are a little limp but still have some crisp to them, as you will be cooking them in the oven for about 45 minutes.
You will now mix everything together except for the Rice vinegar and nuts. You will add 1/4 cup of the Rice vinegar and stir, taste. If there is still more needed add 2 Tbsp at a time. You will stir in the nuts at the last minute so they don't get soggy. I roasted the pecans first, so as to avoid the soggy, the roasting also gives it a nuttier flavor. However, this is not a have to.
Heat the oven to 350 degrees. I made this ahead of time like 2 days and put in the refrigerator covered in plastic.
I would take it out of the fridge the day of about 1/2 hour before placing in the oven. You will bake at 375 degrees for 45 minutes. Remove from oven and top with chopped green onions. Serve with a muffin and a sparkling drink. We use flavored Perrier water. So easy right, Buy, Mix, Pour, Bake and Serve.
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