Creamy Leftover Chicken & Rice Casserole Recipe

Ingredients

• 1/4 cup + 1 tablespoon grassfed butter
• 1/4 cup gluten free flour
• 1 teaspoon dried thyme
• 1 cup homemade chicken broth
• 1 cup almond or raw milk
• 2 cups leftover organic chicken, cubed
• 1/2 teaspoon Real Salt
• 1/8 teaspoon black pepper
• 1 teaspoon organic garlic powder
• 2 cups leftover jasmine rice
• 3/4 cup leftover organic green peas
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat your oven to 400° F.
2. Melt 1/4 cup of grassfed butter in a medium saucepan over medium heat.
3. As soon as the butter is melted, whisk in the gluten free flour and thyme, and cook for about 1 minute, whisking constantly.
4. Gradually stir in broth and milk, stirring until thick and smooth.
5. Stir in chicken and add salt, pepper and garlic, then set to the side.
6. Grease a 1 1/2 quart shallow baking dish (I used an old school Corningware dish from the 70s). Read this post for my preference on greasing baking pans.
7. Pour a small amount (about 2-3 tablespoons) of the sauce in the bottom of the pan.
8. Next, spread the rice into the baking dish, then sprinkle the peas on top of the rice.
9. Finally, pour the creamy chicken mixture over the top of the rice and peas.
10. Dot the pan with the remaining tablespoon of butter, then sprinkle the grated cheese over the top.
11. Bake the cheese is browned and bubbly, which should take about 25-30 minutes.
12. After removing from the oven, let cool for 5-10 minutes before serving.

Over Night Baked French Toast

Ingredients

French Toast: 

• Butter, for greasing
• 1 loaf crusty sourdough or French bread
• 8 whole eggs
• 2 cups whole milk
• 1/2 cup whipping (heavy) cream
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tablespoons vanilla extract

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Freshly grated nutmeg
• 1 stick cold butter, cut into pieces, plus more for serving
• Warm pancake syrup, for serving
• 1 cup fresh blueberries, for serving

Directions

Special equipment: 9-by-13-inch baking pan

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). 

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge. 

When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture. 

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

2012 Ree Drummond, All Rights Reserved