Amy:
I’m a big fan of casseroles and particularly….making casseroles the night before and having them ready to go in the oven when I get home from work! For this one I made extra chicken and rice for supper and then assembled it while I was cleaning up from dinner! How efficient?!
I based the flavours of this casserole on a chicken enchilada but made it simple, easy and with rice instead of tortillas. To amp up the nutrition factor, I substituted the ample amount of cheese and “enchilada sauce” that is usually in an enchilada recipe for some cashew cream and blended salsa! I also used brown rice….shhhhh you’d never know! Casseroles are very adaptable….add some cheese, beans or other veggies if desired.
Ingredients:
4 cups cooked brown rice (I always bake mine in the oven and find it’s very fluffy that way)
3/4 cup frozen corn or 1 can corn kernels
3 chicken breasts, diced
1 large ripe tomato, diced
Cilantro or parsley to garnish
Sauce:
1 cup cashews and/or sunflower seeds soaked for a few hours to overnight
1 cup of water
1 cup of salsa
1 tbsp cumin
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt and pepper to taste
Directions:
1. Cook rice and chicken breast until done. Set aside to cool.
2. Soak the cashews and/or sunflower seeds overnight. Drain. Add to blender with water, salsa and spices. Blend for 2 minutes or until smooth and creamy.
3. Dice chicken and tomatoes. Add to casserole dish. Add rice and corn.
4. Pour blended sauce over top and mix well to combine.
5. Bake covered in a 350F oven for about 45 minutes until hot and bubbly. Sprinkle with cilantro or parsley before serving.
