TMTT ~ Chicken and Rice ... Relish! Style

I'm on my third week of using Relish! and loving my meal planning ways! Who knew this crazy hot mess of a mom could organize meals? Yup I was at the bottom of that list! No one here is complaining ok well that is a stretch of the truth but dinner at least seems to be less of a big deal and I'm not screaming telling everyone to stay out of the kitchen momma needs some alone time. This is usually when my head starts to spin ... ok a little over dramatic but one day I must just tape my house and you'll know what I'm talking about!

Ok before I share my newest meal, make sure you check out my ONE YEAR giveaway to the Relish! meal planning system.

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Now my newest meal takes Chicken and Rice up a notch! Now it of course got late and I didn't put it all in a casserole dish. This still was very tasty, now watch out it's a little spicy and the boys weren't to happy about their tongues burning. You may want to cut back on the spices a bit.

Chicken and Rice Casserole

Chicken and Rice Casserole F
Prep time: 40 minutes 4 boneless, skinless chicken breasts, cubed 2 tablespoons butter 1/2 yellow onion , chopped 2 stalks celery, chopped 2 carrots , chopped 2 teaspoons garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon black pepper 1/2 teaspoon chili powder 1/4 teaspoon cayenne pepper 2 tablespoons all purpose flour 1 3/4 cups chicken broth 1 3/4 cups milk 3/4 cup long grain rice 1/4 pound green beans, trimmed 1 1/4 cups shredded sharp cheddar cheese 1/2 cup breadcrumbs 1/4 cup Parmesan cheese, grated 1 teaspoon garlic powder Preheat the oven to 350 degrees. [1] Place the chicken breasts on a small, rimmed baking sheet or pie pan coated with cooking spray. Sprinkle the chicken with salt and pepper and drizzle with about 1 teaspoon olive oil. Bake uncovered for 15-20 minutes or until cooked through. Let cool and cut into small cubes. [2] Melt butter in a large skillet with deep sides (or Dutch oven) over medium heat and cook onion, celery and carrots until soft but not brown. Add garlic, Italian seasoning, pepper, chile powder and cayenne and cook until very fragrant. Add flour and mix well. Cook for 2 minutes. [3] Whisk broth and milk into vegetable flour mixture. Turn heat to medium high and continue to whisk as mixture comes to a simmer. Taste and adjust seasoning. Add rice to sauce and lower heat to medium low. Cook until the rice absorbs most of the liquid and is tender, stirring occasionally. This will take about 20 minutes. [4] Add chicken and beans to the rice and sauce mixture and mix well. Stir in cheese. In a small bowl, combine the bread crumbs, Parmesan and garlic powder. [5] Pour mixture into one large or two smaller casserole dishes sprinkle the breadcrumb mixture over the top, cover tightly with foil, affix the cooking label and place in the freezer. per serving: 421 calories; 40 grams protein; 15 grams total fat; 2 grams fiber; 9 grams saturated fat; 28 grams carbohydrates; 108 mgs cholesterol; 464 mgs sodium

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