Tuesday, 10 February 2015

La Kitchenette Souris : Chicken Rice Casserole & Glazed Ginger Carrots

Hello readers, today I return with 2 more recipes for you!

I have a line up of several recipes to post... but I am finding sitting down & blogging them takes as much working as planning/shopping for/making/serving/cleaning up after of said recipes does! Haha!

And I don't want to flood everyone with a ton of recipes & tweets all at once either, so spreading them out a tad...

Anyways, first up, we have a favorite meal of mine we have been making for years:
Chicken Rice Casserole.
Easy, yummy, one dish, fast, family friendly type meal.
This recipe will easily double or triple & makes excellent left-overs.

Secondly, a new recipe for Glazed Ginger Carrots, which is also quite simple & has excellent flavor.
It goes very nicely with the above casserole recipe.

Chicken Rice Casserole

Grease a 10x12 inch pan & place 2 cups rice in the bottom of the dish.

(I use a Pyrex bowl, as you need something oven safe)

Mix 2 cans cream of mushroom soup with 1 can of warm water & beat together well.
Pour just over half of the mixture into the bowl with rice, and mix together so rice is thoroughly covered.
Reserve the rest of soup mixture.

Place chicken legs & thighs (I skin mine~ you can also use chicken breasts) on top of rice (use as many pieces as you need & that can fit nicely in the bowl), and pour remaining soup mixture over top, so that chicken gets coated in it.

Sprinkle Onion Soup Mix over top~ about 3-5 Tablespoons of it.

Bake in oven at 350F for approve 3 hours or until you are sure the chicken is done. 
(It will get quite brown/burned looking on top)

Glazed Ginger Carrots

3 cups baby carrots, fresh
1/2 cup water
1/2 cup apple juice
2 teaspoons butter
1 teaspoon ground ginger
1 Tablespoon lemon juice
2 teaspoon brown sugar

Cook the carrots in the water, juice, butter and ginger over medium heat for 10-15 minutes.

Reduce heat and add lemon juice and brown sugar, stirring for another 5 minutes.

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