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Angel Chicken Rice

Monday, August 12, 2024 2:04

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I had some leftover cooked roast chicken in the refrigerator that I wanted to use up and I wanted to try something new rather than the usual casserole or fried rice. Don’t get me wrong. I love both of those things. I just fancied something different as we all do from time to time.

I discovered this recipe on Pinterest from Teatime with Naomi. It looked right up my alley. Angel Chicken Rice. First off I loved the name. Angel. Anything with angel in it has to taste good, right?

I did adapt it a bit to my own needs with delicious results. First of all the original recipe made 8 servings which I did not need, not unless I was taking it to a Pot Luck supper, then it would be perfect.

I cut it in half, not realizing I would still have four servings to use up. No matter. I froze three of them for another time, lunches, etc.

I switched out the cheeses in the recipe as well, using what I had in house and using a ready cooked pouch of rice. Store cupboard ingredients that I always have in my larder.

The end result was a rich and creamy casserole, filled with bags of flavor, as well as some very pleasant textures. It also made great use of my leftovers and made a tiny bit of chicken go a very long way. All you would need on the side of this casserole is maybe a vegetable or a tossed salad!

WHAT YOU NEED TO MAKE ANGEL CHICKEN RICE

Some leftover cooked chicken and a few store cupboard ingredients. You will also need cooked rice. You can either use leftover cooked rice or one of those Uncle Ben’s Pouches of cooked rice. One of those is just the right amount!

1 1/2 cups (about 1 1/2 breasts) cooked chicken diced or shredded
1 1/2 cups (300g) leftover cooked rice
1/4 cup (30g) room temperature butter
1 package of herb and garlic boursin cheese, room temperature
1/2 of a (10.5 ounce/285g) tin of condensed cream of chicken soup, undiluted (freeze the other half for another use)
1 tsp garlic powder
1.tsp Italian seasoning
1/2 cup (120ml) chicken stock
1 cup (120g) grated cheddar cheese, divided
salt and black pepper to taste
a handful of crushed cracker crumbs

The original recipe called for cream cheese and dry Italian salad dressing mix. I had neither and so I used an herb and garlic boursin and some Italian seasoning with excellent results.

If you don’t want to use cream of chicken soup, you can use double cream/heavy cream in it’s place. It will up the fat and calorie count a bit, but hey ho! It will taste delicious!

The original recipe called for Jack cheese. I didn’t have any of that and so used what I did have which was strong cheddar. Yummy!

I always have to add something crunchy to the top of my casseroles, hence the cracker crumbs. They worked beautifully!

HOW TO MAKE ANGEL CHICKEN RICE

This is as simple to make as stirring a few choice ingredients together. I love meals like this that go together quickly and easily. All you need in addition is a salad or a vegetable on the side!

Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square, or 7 by 11 inch casserole dish. Set aside.

Pop the boursin cheese and butter into a large microwave-safe bowl and microwave for 12 to 30 seconds. Whisk together to combine thoroughly.

Add the cooked chicken, cooked rice, cream of chicken soup. garlic powder, Italian seasoning, chicken stock and half of the cheese. Mix together until evenly combined and season to taste with salt and black pepper.

Transfer to the prepared casserole dish. Mix together the cracker crumbs and remaining cheese. Sprinkle over top evenly.

Cover tightly with a piece of aluminum foil and bake for 20 to 25 minutes. Remove the foil and bake fur a further 10 minutes or so until the casserole is bubbling and the cheese has melted.

Remove from the oven and leave to stand for 5 to 10 minutes before eating. Enjoy!

This was really delicious. When I started to make it I thought I was making a casserole for two people, but then realized it was going to be enough for four. I have had to freeze most of it into individual serving sized containers.

Not a problem! Who doesn’t need something in the freezer that they can grab for a quick and easy meal from time to time!

Anyways, this was really yummy and I hope you will give it a go! Its a really delicious way to make a small amount of chicken stretch a really long way!

I do like to use up my leftovers as best as I can. Here are some other ways of using leftover chicken that you might enjoy!

CHEESY CHICKEN ENCHILADA CASSEROLE - A very family friendly casserole that is very easy to make. Cheese, cooked chicken, (or turkey) tortillas, enchilada sauce, etc. all combine to make a spicy, quick and delicious casserole that everyone will love!

TERIYAKI CHICKEN AND RICE - Teriyaki is one of my favorite things to eat, with those flavors of ginger, garlic and soy, with a tiny bit of sweet. You can call this dish fusion cooking. It is a combination of two of my loves. Fried rice and Teriyaki! You can make it with chicken or turkey, or even ham!

Yield: 4 Servings

Author: Marie Rayner

Angel Chicken Rice

Prep time: 10 MinCook time: 35 MinInactive time: 10 MinTotal time: 55 Min

A delicious humble casserole, which combines creamy textures and savory flavors, making great use of leftovers. Your family is sure to enjoy this dish. Quick and easy to put together, it is a great storecupboard favorite. You can easily double everything to make more which also makes it a great “Pot Luck” dish to take to gatherings. You are sure to come home with an empty casserole dish. I guarantee!

Ingredients

1 1/2 cups (about 1 1/2 breasts) cooked chicken diced or shredded
1 1/2 cups (300g) leftover cooked rice
1/4 cup (30g) room temperature butter
1 package of herb and garlic boursin cheese, room temperature
1/2 of a (10.5 ounce/285g) tin of condensed cream of chicken soup, undiluted (freeze the other half for another use)
1 tsp garlic powder
1.tsp Italian seasoning
1/2 cup (120ml) chicken stock
1 cup (120g) grated cheddar cheese, divided
salt and black pepper to taste
a handful of crushed cracker crumbs

Instructions

Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 inch square, or 7 by 11 inch casserole dish. Set aside.
Pop the boursin cheese and butter into a large microwave-safe bowl and microwave for 12 to 30 seconds. Whisk together to combine thoroughly.
Add the cooked chicken, cooked rice, cream of chicken soup. garlic powder, Italian seasoning, chicken stock and half of the cheese. Mix together until evenly combined and season to taste with salt and black pepper.
Transfer to the prepared casserole dish. Mix together the cracker crumbs and remaining cheese. Sprinkle over top evenly.
Cover tightly with a piece of aluminum foil and bake for 20 to 25 minutes. Remove the foil and bake fur a further 10 minutes or so until the casserole is bubbling and the cheese has melted.
Remove from the oven and leave to stand for 5 to 10 minutes before eating. Enjoy!

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Debunking the myths of English Cookery, one recipe at a time.
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