Kale and Leek Rice Casserole with Chicken
This dinner recipe is heavy on leek/onion flavor and the soup adds a nice creaminess to the chewy rice.
Ingredients
- 1 large boneless chicken breast cut into thirds
- 1 c. Royal rice mix any variety
- 1.5 c. chicken broth
- 1 can condensed cream soup pictured used Cream of Mushroom
- 2 leeks greens only, cut into rings
- ½ cup chopped frozen kale
- 2 T. olive or vegetable oil
- ½ t. garlic powder
- ½ t. salt
- ½ t. cracked pepper
Instructions
- Preheat oven to 350F.
- Except for chicken, combine all ingredients into an 8×8 glass casserole dish. Mix thoroughly.
- Slide the frozen chicken pieces into the rice goo, making sure the chicken is fully covered.
- Cover tightly with foil and place in the oven’s middle rack.
- After 45 minutes, pull out and let sit undisturbed for 15-20 minutes. The liquid should be fully absorbed. Uncover and spoon out a chicken portion with a large helping of rice.
- A quick side salad and a bowl of applesauce would complement this well.
- If using thawed or fresh chicken, increase temp to 375F, and cook for 30 minutes. Let sit undisturbed for 15-20 minutes.
- ALWAYS cut into the chicken to make sure there is no pink inside before eating it. Chicken should be cooked to an internal temperature of 165F. One of my top-10 kitchen gadgets that increased my confidence in the kitchen is a meat thermometer I won at a Christmas white elephant party. It’s a lot like this highly rated, moderately priced one, with the thermometer on a cord.
Notes
The Royal rice blends are meant to be eaten al dente, and this dish lives up to the chewy texture.
Nutrition
Serving: 1gCalories: 337kcalCarbohydrates: 44gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 33mgSodium: 1649mgFiber: 4gSugar: 4g
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