I'm back everyone! I will say I really hit a home-run with this casserole. It's really rich and hearty. Perfect for a January evening. Make it for your family, hell make it for yourself.
Chicken and Rice Casserole
Adapted from Better Homes and Gardens
2 boneless, skinless chicken breasts, cooked and shredded
1 cup chopped carrots
3 leeks, halved and rinsed, whites parts only
3 cloves garlic, minced
3/4 cup milk
2 tbsp flour
2 cups chicken broth
4 oz cream cheese
1/4 preserved lemon, diced, see note
1 cup rice, cooked
1/2 cup bread crumbs
1. Preheat oven to 375. Saute carrots, leeks, and garlic in a large skillet sprayed with cooking spray until vegetables are tender. Mix milk and flour in a measuring cup. Add milk mixture and chicken broth to skillet; cook and stir until thickened and bubbling. Stir in cream cheese until melted. Stir in lemon and season with salt and pepper.
2. Spread the rice in an even layer in a 13x9 baking dish, top with chicken and vegetable mixture. Sprinkle bread crumbs on top. Cook for 15-18 minutes.
Note: I love me some preserved lemons, but they are most likely not waiting for you in your cupboard. Juice and zest a lemon and it will be just perfect.
I hope you like it!