Savory rice comfort food
Start by slicing the squash in half and removing the seeds. BTW, if you seperate the seeds and coat them with a little olive oil, salt, pepper, garlic, and maybe some powdered red pepper and toast them in the oven at 420 degrees for about 20 minutes or so they make a great snack.
After removing the seeds from the squash, slice the squash into about 8 pieces and distribute it flesh side down into a 9X13" baking dish and set aside, do not peel the squash.
Season the chicken with the salt, pepper, and garlic powder and brown in a frying pan with hot oil until golden. Place the chicken in the same dish as the squash. Both chicken and squash are spread out in the baking dish.
In the same skillet toast the rice until it starts to puff up. Add the mushroom soup and chicken broth and stir to combine. Add the celery and onion to the pan and bring the whole mixture to a boil, making sure all ingredients are mixed evenly. Taste the broth and season to taste.
Remove from heat and pour the mixture over the chicken and squash in the baking dish.
Cover with foil and bake at 375 degrees for about an hour, check the squash and rice for doneness and if done remove the foil and bake for a few minutes to brown the top if desired.
I came up with this when our kids were little and thought they didn't like vegetables. They also thought they could only eat chicken breasts or better yet chicken tenders. We have used both but this recipes works even better with a couple thighs or legs in the mix as well. I actually would dice the onions and celery and then turn them to mush in a food processor, that way the kids couldn't tell they were in the dish. I have also hidden other vegies such as carrots or cauliflower by doing the same thing, kids ate it everytime. As for the squash, I thought maybe even if they didn't eat it, they might get some benefit because it was all cooked together.
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Serving Size: 1 Serving (585g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 998 | ||
Calories from Fat: 81 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 275.6mg | 10 % | |
Potassium 1091.8mg | 29 % | |
Total Carbohydrate 208.9g | 61 % | |
Dietary Fiber 11.9g | 48 % | |
Sugars, other 197g | ||
Protein 18.9g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 998
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