Make Ahead Monday - Chicken & Rice

Sometimes you just want to come home to a meal on the table.  When you are the main meal prepared of the household, this is a rare occurrence.  It is with this desire in mind, that I decided to bring about Make Ahead Meals, or MAM Mondays (Oops, make that Tuesday this week!)!  Based on the traditional 1950's casserole dinner, but with a healthy 2010's twist.  MAMs are made on the weekend and cooked during the week in the oven or crockpot!

You all know I'm not really a fan of condensed soups and I love my dinners to be full of vegetables.  Most MAMs that I come across are either prepared with two cans of condensed soup, or are simply pasta with sauce covered in cheese.  I like to call these "comfort casseroles."  With springtime approaching (and bikini season around the corner), I'm looking to keep the MAMs light and healthy.

The best thing about the MAMs that I have prepared so far, I come home to Boyfriend in the kitchen, pulling a hot dish out of the oven.  His timing is usually pretty good as he stalks me with his phone to see when I'm coming home.  (Want to stalk your significant other?  Download the Find My Friends app to their iPhone and yours.  Authorize each phone to view the other.  Voila - you've just lo-jacked your SO.)

This weeks MAM is a creamy chicken and rice casserole.  I added way more mushrooms and peas than the original recipe called for, because mushrooms are delicious.  I threw this meal together on Sunday in about thirty minutes and BF tossed it in the oven Wednesday night for a quick heat through and crisp up.  I was enjoying dinner a mere minutes after I got home.  Which when your commute is two hours each way, sometimes it's nice to not worry about what is for dinner.

Have any favorite casseroles that you want to see lightened up and made into a MAM?  Drop me a comment below and I'll see what I can do for you!

One Year Ago: Grilled Chicken & Potatoes
Two Years Ago: Sponge Cupcakes with Swiss Meringue chocolate frosting

Chicken and Rice Casserole

Adapted from Everyday Food

This meal is super comforting and delicious.  I had it three days in a row for lunch after we had it for dinner Monday night.  Really easy to put together, this meal is ready in thirty minutes the night you want to cook it.  The preparation is also pretty quick, especially if you use a rotisserie chicken from the grocery store.  Just a little time in front of the stove and your dinner is ready to go for later in the week.

Olive oil
2 cups baby bella mushrooms, cleaned and sliced
2 cups cremini mushrooms, cleaned and sliced
2 shallots, minced
salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups low-sodium chicken stock
4 cups shredded chicken
2 cups cooked brown rice
1 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup panko breadcrumbs

Prepare 1 cup of brown rice by simmering in 2 cups water for 35-45 minutes or until done.  Set aside.

Heat a large skillet over medium heat and add mushrooms and shallots, season with salt and pepper.  Cook, stirring occasionally, until the mushrooms are browned and softened.  Add 1 tablespoon more of oil and add flour.  Stir the flour into the mushrooms and cook for 1 minute.

Add chicken broth, whisking to combine and bring to a boil.  Add chicken and cooked rice and bring mixture back to a boil.  Add peas, parsley and sour cream, stir to combine.  Pour mixture into a 9x13-inch casserole dish.

To eat immediately:  Heat oven to 375.  Top casserole with panko breadcrumbs.  Bake for 20 minutes, until the breadcrumbs are golden brown.

To eat later:  Cover casserole dish with foil and transfer to the fridge.  On the day you want to make dinner, remove casserole from the fridge and top with breadcrumbs.  Place dish in the oven and set temperature to 375.  Once the preheat alarm rings, set timer for 25 minutes.  Enjoy!