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Hearty Home Cooking with a Modern Twist
By Colleen Fong
With chill winds and March Madness behind us, families and chefs on the go will still benefit from healthy and economical fare. Take the chill out of rainy April days by using leftovers from last month’s Chicken in Garlic Sauce recipe.
The depth of flavor of this month’s simple casserole belies its ease of preparation. Though hearty, it is light enough for spring.
Brown rice is used in this module because its unrefined state makes it the healthiest — and tastiest — of rice types. It is also a good source of complex carbohydrates and fiber.
Boneless, skinless chicken breasts provide necessary protein without much fat. If their cost, which has sky-rocketed recently, feels too dear, buy them in bulk at either Costco or a local supermarket. Freeze the remainder for use during the next few weeks after putting it in a zip lock bag, labeled with the date. You may prefer to bone the breasts. It is a bit more time-consuming, but easily done on a stable cutting board* with a sharp, sturdy boning knife*. Videos on how to bone chicken parts abound on You Tube for those new to this task. 
Extra Virgin Olive Oil is a monounsaturated fat, which is now considered by many to be the healthiest form of fat for human consumption. It tastes good and can add a slightly nutty taste to food too. I buy mine in a large container from Costco. It tastes good and is well-priced, but many affordable brands are found in all of our local grocery stores.
Vegetables are another good source of complex carbs. Garlic and onions add depth of flavor.
This one-pot meal supplies all necessary nutrients.
As always, food and equipment staples — items a chef should always have on hand — are asterisked.
Chicken and Vegetable Casserole
Ingredients
- • 2 Cups Leftover Cooked Brown Rice (or white if substituted)
- 1 Cup Leftover Cooked Garlic Chicken Breast Meat, cubed
- Leftover Garlic Chicken Sauce
- Salt and Pepper* to taste
- Leftover Baked Asparagus, Carrots and Onions
-
Have on hand in case needed:
• 1 Tbs Corn Starch*
• ¼ Cup Warm Water
• Chicken Broth
Equipment
- • Measuring Cups and Spoons*
- Sharp Chef’s Knife*
- Clean Cutting Board*
- 2-Quart Covered Casserole*
- Large, Plastic Cooking Spoon*
- 2-Quart Sauce Pan* (if needed)
Preparation
- • Preheat oven to 350°
- If Garlic Chicken Sauce appears thin, mix Cornstarch in Water. Place sauce into Sauce Pan, warm it and stir in corn starch mixture. Heat it to desired thickness, stirring constantly to avoid clumps. Add some Chicken Broth to sauce if necessary to yield 2 Cups.
- Cut Asparagus into 1” pieces and place in Casserole with Chicken, Rice, all Vegetables, and Garlic Chicken Sauce.
- Mix ingredients well, coating them well with sauce. Add Salt and Pepper* to taste.
- Cover and cook in oven 45 minutes. Serve hot.
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