An Adaptation: Carolina Casserole
My cookbooks have unfortunately been left untouched for these past few months but today I picked up my “Healthy Cooking For Two (Or Just You)” cookbook by Frances Price, RD and started flipping through the pages.
FOUND: Carolina Casserole.
SERVINGS: 1-2 people.
A couple of nights ago, I had cooked up some chicken and potatoes in my single girl crockpot which resulted in leftovers and I also had some mushrooms in the fridge that I needed to use up before they perished. I had most of the other ingredients and I decided to put this together now and bake later, when I’m ready to eat.
I love dishes like this + using up leftovers and frozen veggies. Keep in mind the original recipe has you cooking this from start to finish in the microwave, but I’ve adapted it to be baked in the oven with some other changes along the way.
Here’s my version + what you’ll need!
- Boil-in-a-bag quick rice (you’ll need about 1/2 cup of cooked rice)
- 1 chicken bouillon cube or about 2 cups of any kind of broth
- 1 cup of cubed, cooked chicken
- Dried parsley
- Garlic salt
- 2/3 cup milk
- 5-6 mushrooms, cleaned + sliced thin
- soy sauce
- 1/2 cup frozen green peas
- 1/4-1/2 cup shredded cheddar cheese
Fill a pot with about 2-3 cups of water and drop in your bouillon cube. Boil the water and once the cube has dissolved, drop in your bag of rice to cook for about 8-9 minutes or according to the package directions.
In the meantime, slice up your mushrooms and chicken and get the rest of your ingredients ready to go. Grab whatever casserole dish you want to use.
Once the rice is cooked, remove the bag but do NOT drain the liquid. Add the rice directly into the casserole dish and add all of the rest of the ingredients. The garlic salt and parsley are to taste, you won’t need to go crazy. The soy sauce can be omitted, otherwise a very small sprinkle is all you need.
Mix all the ingredients in the casserole dish until well incorporated. Top with some of the broth you saved, top with a sprinkle of cheese + cover well with tin foil.
Store in the fridge until you’re ready to bake or pop in a 350 degree oven for about 30 minutes or until nice and bubbly. Serve + store leftovers in the fridge for reheating next day.