Chicken and Swiss Cheese Casserole

When Ben was growing up, I made a lot of chicken and rice dishes. A lot. So when he hit his teen years, he basically refused to eat them anymore. Now that he’s an adult, he's come to love those dishes and has even asked for a few of the recipes, including this one.

A few words before I get to the recipe: You can make your rice on the stove if you prefer, but I live in a “garden” apartment (that’s basement to the rest of the world) and I don’t need any more humidity in the house. So I use my rice steamer outside on the patio. That means my rice doesn’t get cooked with the herbs and onions in it, but it turns out just fine anyway. If you want to know the full, make it on the stove and then put it in the oven version, let me know in the comments.

Ingredients:

Casserole
2 T butter
1 medium onion, chopped
1 clove of garlic, either minced or put through a garlic press
3 C cooked rice (I use brown rice)
1/8 C sherry or white wine (not cooking wine) or vermouth
Water or broth to deglaze the pan
1 bay leaf
2 t dried thyme or about 1 t fresh
1 ½ C cooked, diced chicken
6 to 8 ounces shredded Swiss cheese

Topping
2 T butter
1 T flour
1/3 C milk
Paprika to sprinkle

Directions:

Casserole

1. Preheat the oven to 350F.
2. Melt the butter in a large heavy skillet.
3. Sauté the onion and garlic in the butter until the onion is clear.
4. Add the sherry or white wine or vermouth and enough water or broth to deglaze the pan.
5. Add the diced chicken and heat thoroughly.
6. Quickly combine the chicken mixture, cooked rice and Swiss cheese and put into a large greased casserole pan.

Topping

1. Melt the butter in a small pan over low heat.
2. Stir in the flour ensuring you have no lumps.
3. Slowly add the milk and stir constantly until thickened.
4. Pour over the casserole and sprinkle the top with paprika.
5. Cover and bake about 20 minutes.

I made this last night and fed four adults and two children. I foolishly thought we would have leftovers today. I was wrong.