My mother always said I was the master of creating something tasty to eat out of nothing. I am not sure where that skill comes from. My first MIL had it. She was a great cook, a farmer's wife. Everything she cooked was fabulously tasty. I learned a lot from her. Actually, I think that so long as you are knowledgeable about how flavours and textures work together, anyone can be a good cook.
One of the first meals I had at their house was simple fried potatoes . . . just cold leftover potatoes which she had cubed with some onion and then fried in rendered salt pork. I have never forgotten it. The flavor was amazing . . . and there were little bits of pork scrunchions mixed in with the potato. Soooo good. Something from nothing . . .
We eat a lot of chicken in this house, and I have a bazillion ways of making it tasty. This dish is soft of like an oven baked pilaf. Nice and garlicky and filled with lots of bits of chicken . . . . and don't hate me . . . cheese. Yes, I DO love my cheese, and so does Todd. I will not apologize for that.
I always have bags of frozen chicken breast meat in the freezer. So quick and easy to use. I simpy pop them into a saucepan, cover with water and some seasoning, boil then simmer until tender. At that point it is quite easy to shred it into bits, ready to use in lots of things. Easy peasy.
For this dish you just stir together cooked chicken with some raw rice, garlic powder, seasonings, cheese and chicken stock, and pour it into a buttered casserole dish and bake.
Its as simple as that. No trouble at all. Cover and bake until the rice is tender, then uncover and top with some buttered crumbs and yes . . . a bit more cheese. Pop it back into the oven until golden brown and Bob's your uncle.
Dinner's ready. Baking the rice gives it a little bit of a nutty flavor. We quite like it.
All you need on the side is a selection of fresh veg. Today it was baby peas and carrot/swede mash. (You buy it frozen and its lovely) It was a lovely meal. Simple. Easy. Delicious.
*Garlic & Cheddar Chicken Rice*Serves 4Printable Recipe
A delicious one pan bake that your family will love. No fuss, no muss.
2 TBS butter melted60g panko bread crumbs220g cooked chicken, cubed (2 cups)210g uncooked long grain rice (1 cup)1 tsp salt1/4 tsp black pepper1/4 tsp garlic powder600ml chicken stock (2 1/2 cups)240g grated strong cheddar cheese (2 cups)chopped parsley or chives to garnish (optional)
Preheat the oven to 190*C/375*F/ gas mark 6. Butter a 2 liter glass baking dish (2 quart). Set aside. Mix the butter and bread crumbs together. Set side.
Stir together the chicken, long grain rice, salt, black pepper, garlic powder, chicken stock and 180g grated cheddar cheese (1 1/2 cups). Pour into the prepared baking dish. Cover tightly with a sheet of foil. Bake in the preheated oven for 40 to 45 minutes until the rice is tender and most of the liquid is absorbed. Uncover Sprinklle the remaining cheese on top along with the buttered crumbs. Bake for an additional 5 minutes or so until light golden brown. Sprinkle with the chopped parsley/chives if using and serve.
I love meals like this on weeknights when my days tend to be busy. I can just slap them together and everyone's happy. Another nice thing about this is there is only one dish to clean up when its done. Bonus! Bon Appetit!
