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This week’s Project Angel Foodie Friday recipe is one of our comfort-food favorites…Chicken & Brown Rice Casserole. We serve it with carrots and peas and roasted summer squash. Project Angel Food prepares and delivers over 90,000 meals every month, feeding 2,400 people each day. Yet, in spite of large quantities, our chef team takes special care to make sure each meal is prepared with care and is as beautiful and tasty as it is nutritious. Help us feed a client for a week.

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‍Foodie Fun Fact: Up to 400 bell peppers can be seen getting sliced and diced in the Project Angel Food kitchen on the daily.

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‍Recipe: Chicken and Brown Rice Casserole

Serves 4

Ingredients:

4 tbsp.        Canola Oil

1 1/2 tbsp.   Butter

3 tbsp.        All Purpose Flour

½ tsp.         Pepper

2 tsp.          Worcestershire Sauce

1 cup          Chicken Broth (no sodium)

½ cup        Water

½ cup        Milk (1%)

1 cup          Brown Rice, cooked

3                Skinless Boneless Chicken Breasts, cooked and cubed

6 tbsp.       Button Mushrooms, sliced

1                 Chopped Bell Pepper

1/3 cup      Chopped Onion

1 tsp.         Salt

2/3 tsp.     Dried Thyme

2/3 tsp.     Dried Basil

2/3 tsp.     Dried Sage

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Directions:  

1.      Heat oven to 350 F. Spray baking dish with cooking spray.
2.      In large pan, heat butter and olive oil over low heat. Once melted, stir in flour, salt, and black    pepper. Cook over low heat until mixture is smooth and bubbly.      Remove from heat.
3.      Stir in Worcestershire sauce, broth and milk. Heat to a boil, stirring constantly. Boil for one minute.
4.      Stir in cooked rice, cooked chicken, mushrooms, bell pepper, onions, and herbs.
5.      Pour into your baking dish, and bake uncovered for 45 minutes.
6.      Enjoy!

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