Pecan Chicken Casserole

This casserole is just plain good! There’s something comforting about creamy rice and chicken with a hint of rosemary. And the nutty flavor of pecans along with the mandarin oranges is a taste sensation that will make your mouth sing!

Yield: 12 servings

  • 4 1/2 cups cooked rice**
  • 3 tablespoons navy bean flour*
  • 2/3 cup flour (I used wheat)
  • 1 tablespoon dry milk powder
  • 4 cups water
  • 3 or 4 teaspoons chicken bouillon
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1 13-ounce can chicken — drained
  • 1 cup pecans — chopped
  • 1 29-ounce can mandarin oranges — drained
  1. Cook rice according to package directions.*
  2. Whisk bean flour, wheat flour, milk powder and water in a large saucepan.
  3. Stir over medium-high heat until smooth and boiling.
  4. Boil and stir 1-2 minutes. Add bouillon to taste (remember you’re seasoning plain rice, so a little salty is good!)
  5. Spray a 9×13 pan with oil and spread rice in the bottom.
  6. Spread chicken on top of it.
  7. Top with cream of “chicken” soup mixture.
  8. Add pecans to a skillet sprayed lightly with oil. Stir fry the nuts until they start to smell yummy (1-2 minutes)
  9. Sprinkle pecans over casserole.
  10. Bake at 350 degrees for about 20 minutes.
  11. Serve with mandarins on the side!

*My friend, Trudy, taught me to mix brown and white rice 50/50, and then cook it like white rice. No one can tell, and I feel extra clever for saving time AND giving my family something more nutritious!
**You can also replace bean flour, flour, milk powder, 2 1/2 cups water and bouillon with 2 cans cream of chicken soup.

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