Sunday, February 21, 2016


Sunday's are made for relaxing and spending time with family.  That is why this is such a perfect Sunday Brunch casserole. So easy, and so tasty the whole family will enjoy a savory combination of flavors.  I serve with warm Buttermilk Biscuits or fresh garlic toast.  This recipe will serve a family of 4
2 Chicken Quarters
Sprinkle salt and pepper on each chicken quarter and back in oven for 1 1/2 hours at 350 or until done and tender.  The slower the chicken is baked the juicer it will be.  When done remove from oven and cool for at least 30 minutes. Remove all meat from the bones.
Tip:  In a hurry by a roasted chicken from your local supermarket.  This recipe will not work with canned chicken.
2-6oz packages Uncle Ben's Long Grain and Wild Rice
2 1/2 cups water (more if needed)
Roasted chicken removed from leg quarters
2 cups chopped brocolli
1/2 cup chopped red bell pepper
1/2 cup chopped green onion
1 cup thinly sliced baby carrots
2 large cloves of garlic minced
1/2 Tbs fresh basil
1/2 Tbs fresh thyme
Dried bread crumbs
Shredded Asiago cheese
Spray a 9x13 baking dish with cooking spray.  Place all ingredients into casserole pan and mix well.  Place in 350 oven.  Check dish every 10 to 15 minutes and add more water if dish is dry and rice is not done.  Once rice is cooked and vegetables are tender, 45 minutes to an hour, add toppings:
Dried bread crumbs coursley ground.  I used a mixture of cornbread and Italian seasoning.  Place back in oven and broil for 2 to 3 minutes until brown.  Turn oven off. Top casserole with shredded Asiago cheese and place back in warm oven for 1 to 2 minutes until cheese is melted.

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