Easy Chicken and Rice Casserole

I have a beautiful new Le Creuset pot that needed more action so Rob and I created the recipe below. It was inspired by Dinner A Love Story's Chicken and Rice for Beginners.

4 boneless, skinless chicken breasts, cut into small cubes

3 carrots, peeled and chopped 

3 celery sticks, chopped

1 onion, diced

2 cloves of garlic

2 tbsp of olive oil

Salt and pepper to taste

Fresh thyme leaves, two or three sprigs

2 - 1/4 cups of white rice

1 cup white wine

2 - 1/4 cups chicken broth

Preheat oven to 350 degrees. Sauté veggies over medium heat in olive oil until soft, add chicken and salt and pepper to taste. Cook chicken until opaque. Add rice, toss to coat with oil and pan juices. Add white wine and chicken broth and thyme leaves, bring to a boil. Place in oven with lid on the cooking dish, cook for 45 minutes.

For a modification try using cured chorizo sausage, 3/4 of a cup cubed, along with a 14oz. can of crushed tomatoes. Do not use the the celery, thyme and carrots. Add 1/2 teaspoon of cumin, 1 teaspoon of smoked or regular paprika and at least a teaspoon of salt.

Dressings, Dips and Sauces

Everyday Salad Dressing

1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
1 tsp. dijon mustard
Salt and pepper
Squeeze of honey or pinch of sugar (optional)

Combine all ingredients in a mason jar and shake well.


Herb Dip

1-1/2 cups greek yogurt
1 tbsp. white balsamic vinegar or lemon juice
Lots of chopped herbs (usually parsley, dill, basil)
Salt and pepper to taste

Mix all ingredients together.


Tartar Sauce

1 cup greek yogurt
1 tbsp. lemon juice
2-3 finely chopped dill pickles
2-3 tbsp. chopped fresh dill
Salt and pepper to taste

Mix all ingredients together and serve. Yum!

Best Biscuits

I've made these several times and they have never failed to produce light flaky biscuits.

2 cups of flour

1 tbsp. baking powder

1 tsp. sugar

1 tsp. salt

8 tbsp. butter, cubed

3/4 cup milk

Preheat oven to 425 degrees. Mix all the dry ingredients and cut in the butter with a pastry cutter until mixture looks like small crumbs. Pour the milk into the mixture and mix with a spoon. Turn out mixture on to floured counter and knead a few times to combine, form into a flat disk about 3/4 inch thick. Cut biscuits and place on parchment lined baking sheet. Bake at 425 degrees for 12 to 15 minutes until lightly browned.