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
- Cook rice according to package directions.*
- Whisk bean flour, wheat flour, milk powder and water in a large saucepan.
- Stir over medium-high heat until smooth and boiling.
- Boil and stir 1-2 minutes. Add bouillon to taste (remember you’re seasoning plain rice, so a little salty is good!)
- Spray a 9×13 pan with oil and spread rice in the bottom.
- Spread chicken on top of it.
- Top with cream of “chicken” soup mixture.
- Add pecans to a skillet sprayed lightly with oil. Stir fry the nuts until they start to smell yummy (1-2 minutes)
- Sprinkle pecans over casserole.
- Bake at 350 degrees for about 20 minutes.
- 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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