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Chicken Casserole - Sara Smile

Chicken Casserole

  • 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces

  • 2 tablespoons olive oil

  • 2 medium onions, diced

  • 4 cloves garlic, minced

  • 3 medium carrots, sliced

  • 2 teaspoons of No. 76 Sara Smile

  • 1 cup chicken broth

  • 2 tablespoons cornstarch

  • 1 cup heavy cream

  • 1 cup cooked brown rice

  • 1 cup shredded cheddar cheese

  • 2 tablespoon butter

  1. Preheat oven to 375°F.

  2. In a large skillet, heat the olive oil over medium-high heat.

  3. Add the chicken and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pan and set aside.

  4. Add the onions, garlic, and carrots to the same pan and cook until the onions are translucent about 5 minutes.

  5. Sprinkle No. 76 Sara Smile over the vegetables and stir to combine.

  6. Add the chicken broth to the pan and bring to a boil.

  7. In another small bowl, whisk together the cornstarch and heavy cream. Slowly pour the cornstarch mixture into the pan, stirring continuously.

  8. Reduce heat and let the sauce simmer until thickened, about 2-3 minutes.

  9. Stir in the cooked brown rice and the chicken.

  10. Pour the mixture into a 9x13-inch baking dish.

  11. Sprinkle the shredded cheddar cheese on top of the casserole. Dot the top with small pieces of butter.

  12. Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.


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