Chicken and Rice Casserole

Serves 4

Calories: 624

Carbs: 48 g

Fiber: 2.7 g

Protein: 30 g

Grade: B- 

Cost: $3.54

1. PRESSURE COOK HIGH for 1-hour with 30-minute RELEASE (RESERVE stock)

   1. • 4 whole chicken thighs (240 g)

      • 2 cups chicken stock

2. SAUTE

   1. • 100 g onion, chopped or sliced thin

      • 2 cloves garlic, minced or pressed

      • 100 g peppers, diced

      • 100 g mushrooms, sliced

      • 50 g carrot, sliced

      • 50 g jalapeno, diced

      • 75 g celery, diced

      • 30 g peas

      • S&P

      • Pinch Kashmir chili pepper

      • Pinch thyme

3. MAKE ROUX

   1. • 3 T butter

      • 3 T flour

4. MIX SAUCE in BOWL then ADD TO MEAT

   1. • 60 g heavy cream 

      • ROUX

      • 1.5 cups chicken broth

      • 1 can cream mushroom soup (285 g)

      • 1 egg

      • 240 g chicken, cooked and diced

      • 180 g white rice, uncooked

      • 90 g pepper jack cheese, grated

5. TOP with

   1. • 90 g shredded pepper jack cheese 

6. COVER and BAKE at 375-degrees for 45-minutes COVERED in FOIL

7. REST 15-minutes and TOP with PARSLEY