October 23, 2011


This is one of my absolute favourite meals...I love a good casserole.  A Calgary friend, Casi gave it to me years ago, and we renamed it CASI-ROLE.

(from Casi McKernan)
2 cups raw rice & water to cook
2-3 chicken breasts (cubed)
1 tsp vegetable oil
1/2 large onion (chopped)
1 medium carrot (grated)
1 1/2 cup canned mushrooms (sliced)
1 cup celery
1/2 red pepper (chopped)
2 tbsp flour
1 1/2 cup milk
2 garlic cloves (minced)
1 cup sour cream
2 tbsp lemon juice
1 tsp worcheshire
1/2 tsp thyme
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp salt
1 can water chestnuts (sliced)
1/2 cup slivered almonds
1 cup cornflakes

Cook rice according to directions.  Cook chicken in large frying pan with oil, set aside.  In the same pan, sautee all veggies for 3-4 minutes & add flour & milk.  Then add garlic, herbs, salt & let thicken (approx 5 minutes).  Add sour cream, lemon juice, worcheshire, cooked chicken & stir.  Mix in rice & water chestnuts & transfer to casserole dish.  Sprinkle almonds & corn flakes on top.  Bake at 300 degrees for 20-30 minutes.

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