Need a flavor change? In the mood for something simple, and filling? How about a nice hot-from-the-oven Chicken and Rice Casserole with a creamy sauce. This one would go great paired with a fresh salad from your Survival Vegetable garden, or some hot steamy vegetables on the side. Not in the mood to worry about cooking up the veggies? Rehydrate some THRIVE Freeze dried broccoli, cauliflower, or your other favorite vegetable and toss it right into the meal for a simple-to-serve all-in-one meal.
Chicken and Rice Casserole
1 whole onion, chopped, 3/4 Cup Freeze Dried Chopped Onion plus the water to rehydrate
1/4 Cup oil or butter, I use olive oil
1/4 Cup Flour - Gluten-Free Flour works great.
2 Cups Chicken Broth - 2 Cups water plus 2 tsp Chicken Bouillon
Sautee onion in butter or oil, remove from heat and mix in flour; mix well. Add 2 Cups broth and whisk thoroughly. Replace on burner and on medium heat, cook til thickened. Remove from heat. NOTE: May also use Judi’s Creamy Chicken Soup Mix Recipe - my jar happens to be GLUTEN FREE.
1 1/2 Cups Instant Rice plus 1 1/2 Cups water
1 1/2 Cups Freeze Dried Chicken plus 3/4 Cups water
Salt and Pepper to taste
Preheat oven to 350 degrees F. Prepare baking dish by lightly greasing the bottom and sides. A 9 inch square works nicely for this recipe. You can also use a round casserole or pie plate if you prefer.
Rehydrate the Freeze Dried Chopped Chicken, set aside. Cook the rice til done, then add the rehydrated chicken, mix in the creamy soup mix. Mix well. Pour into prepared baking dish. If desired, sprinkle with shredded cheese. Cook in 350F oven for about 20-30 minutes until heated through. Remove from oven. Allow to set five minutes before serving.
Dress it up a little with some of your favorite re-hydrated Freeze Dried Shredded cheese 5 minutes before baking is finished to melt the cheese thoroughly.
For more variety, add vegetables to the mixture before baking. Broccoli, Cauliflower, asparagus, or spinach would go nicely.
Also is delicious topped with crushed crackers or potato chips. Sprinkle on top five minutes before cooking is finished, and serve.
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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