Chicken and Brown Rice Casserole-adapted from Make it Fast, Cook it Slow by Stephanie O'Dea
Total Time: 8 hours
- 1 1/2 cups chicken broth
- 1 1/2 cups milk
- 3/4 cup flour
- 1 1/2 cups raw brown rice
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 small onion, diced
- 8 ounces sliced mushrooms
- 5 boneless chicken breasts
Combine all of the chicken broth and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour.
When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.
Spray the inside of your crockpot with cooking spray.
Add the rice and seasonings to your crock. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika.
Lay the chicken pieces on top.
Cover and cook on high for 4 hours, or low for about 8. I cooked ours on high for 4, and let it stay warm for another 2.
When you take the lid off of the crockpot, stir the rice. If the rice is fully cooked and you have extra liquid, keep the lid off for about 15 minutes. The liquid will absorb quickly.