Sometimes you just need to look into your cabinets and freezer and find a meal with what you have on hand. That was the inspiration for this yummy casserole. As a matter of fact, I think that is the inspiration for most casseroles! When you haven’t had a chance to make it out to the market, it’s nice to be able to depend on a well stocked freezer and pantry! This Chicken & White Bean Casserole is something that I made a few weeks ago for precisely that reason.
It’s got all the elements of making everything separately, but you get to just saute and throw it all in a pot. The best part is, it’s ready in under an hour. Every food group is represented here as well… Healthy brown rice for your grain; carrots, onions and kale for your veggies; chicken, white beans and cheese for your protein; and a touch of butter and olive oil for your fat. You also have a warm creamy body to this dish and what every good casserole needs, a crispy crunchy topping!
Start by getting your rice going:
Now prepare all your ingredients:
Now get that non-stick skillet (or cast iron skillet) out:
Now, start your topping on that same non-stick skillet:
Recipe for Chicken & White Bean Casserole:
1 1/2 cups brown rice
3 cups chicken stock
2 cups water
2 chicken breasts, diced and lightly salted
2 carrots, sliced
1 onion. diced
2 lg. cloves of garlic, minced
1 can Cannellini beans, rinsed
3 cups kale, chopped
4 Tbs. butter, divided
1/2 cup light cream (or 1/2 & 1/2)
1 cup cheddar cheese, shredded
1/2 cup Panko bread crumbs
1 Tbs. italian seasoning
salt and pepper to taste
Pre-heat oven to 350°F.
Before preparing ingredients, start by boiling chicken stock and water adding a pinch of salt and adding in rice. (Doing this first allows time for the rice to cook before adding in ingredients – as we are using brown rice, it takes about 20 minutes longer than white rice to fully cook through – adjust this time accordingly if you decide to use white rice) Next, start your dicing and mincing of veggies, chicken and shredding of cheese.
Once all your prep is complete, saute onions with olive oil over medium heat in a non-stick skillet. Add in garlic and carrots. Saute until lightly browned. Add to pot with rice.
Without rinsing the skillet, saute the chicken. Add in 1 Tbs. butter, continue to saute until lightly browned. Add in to pot with rice.
Add in beans and seasoning to pot of rice.
In the same un-rinsed skillet add in kale. Saute with butter, add in cream and cheese.
Once the liquid is almost all incorporated to the rice in the pot (but not quite) add to a casserole dish. Top with kale topping. Then add panko and dabs of butter to the top of that.
Bake 20 mins until top is golden.