Here
is an oven meal based on a modern “no peek chicken” and an old
French recipe called “Cassoulet”.
A hearty one dish meal that will satisfy the most picky eater.
Chicken
thighs, sausage, rice and soup! You may have these in your pantry
right now. It makes a very creamy, cheesy rice with big hunks of
broccoli and sausage.
Ingredients:
- 1 cup uncooked long-grain rice (NOT minute rice)*
- 1 (10-3/4-ounce) can cream of Cheddar soup
- 1 (10-3/4-ounce) can cream of Broccoli Cheese soup
- 2 (10-3/4-ounce) soup cans of chicken stock (low salt)
- a crown of fresh broccoli, rinsed and cut into florets.
- 2 cloves garlic, minced
- 3 bratwurst cut into 2 inch pieces
- 1 teaspoon Worcestershire sauce
- 4 chicken thighs (3-1/2 to 4 pounds)
- Paprika
for sprinkling
*Try
a 4.2 oz. box of long grain rice that includes a seasoning packet.
Most rices on the shelf wil be instant, but take the time to find a
“regular” that calls for cooking at least 20 minutes.
Directions:
Do
your cutting: Rinse and cut up broccoli, slice up the brats, chop the
garlic, and onion.
Preheat
oven to 350
degrees F.
Coat a 9- x 13-inch baking dish with cooking spray.
Heat
oil in skillet and add the brat pieces and onion. Let cook until
brats are browned, about 12 minutes, add garlic and let cook
an additional minute and remove from heat, drain on paper
towels.
In
a large bowl, whisk together soups, 1 can stock and Worcestershire
sauce.
Pour
the rice into the sprayed baking dish. Pour in the remaining can of
stock and stir in half the packet of seasonings.
Mix
in the broccoli and stir in the sausage mixture. Pour soup mix over
top.
Sprinkle
the rest of the seasonings over the chicken.
Press
each piece into the mixture in the baking dish.
Cover
tightly
with aluminum foil and bake for 1.5 hours. Do NOT open foil cover
during baking. (keep it in the closet)
Serve
the thighs on a platter with the rest of the casserole as a creamy
side dish.
What
an easy dish. Please DO NOT ADD SALT! The canned soups are loaded
with it.
A
variation:
"No
Peek Pot Roast"... Brown the the roast, place in a 9x13 pan.
Peel and cut desired number of potatoes in half and arrange around
the roast. Add carrots and onions. Sprinkle an envelope of onion soup
mix over all. Spread 2 cans of cream of mushroom soup over all. DO
NOT SALT.
Cover with foil, sealing the edges well. Bake in a 350 oven for 2-1/2
to 3 hours. Gravy is ready for mashed potatoes or noodles!
Hope
you enjoy this one dish wonder!
For
our music tonight:
https://www.youtube.com/watch?v=tUAwqhnqSAc&index=91&list=PLMATWUx3t7L8QeY5IrBhRmQk0pXJTN3tB
Serving
my Master Indy
socialslave:
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
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