From night to night I never know what I’m going to make for dinner until I get home. Though I’d love to be a meal planner & prepper, I cook based on mood & cravings. What can I say; impulse drives many of my decisions (especially the shopping kind).
A couple of weeks ago I got the hankerin’ for chicken, broccoli, & rice casserole. To my dismay, no broccoli was present in my house. I then decided chicken fajitas sounded yummy. Alas, no tortillas, corn nor flour, could be found. All of a sudden, I had the brilliant idea to combine both dishes into a chicken fajita casserole substituting bell peppers for broccoli. Plus, anything tastes great when cheese is involved.
First, I found just the right cooking vessel – a foil pan; easy peasy clean up, & since school has been super busy, it’s a win-win. When I pulled all my ingredients out of the fridge & pantry, I embarked on my endeavor to combine two of my favorite meals. I began by firing up the grill for the chicken & used boil in a bag rice, since we were beginning to get hangry. While the rice cooked, I chopped red, yellow, & orange bell peppers, jalepeno peppers, & onions. I finely chopped a few cloves of garlic & threw everything into a saute pan with about a tablespoon of butter. Then I seasoned the chicken breasts with salt & pepper & threw those bad boys on the grill while the veggies hung out in their butter hot tub.
After the veggies softened & the onions became translucent, I mixed in the rice, a generous handful of shredded cheese, about a fourth of a cup of sour cream, & a can of cream of mushroom soup. If I had cream of chicken soup, I would have used that, but I used what was in the pantry. (Since I made this casserole, I’ve found cream of jalepeno soup at the store, which will be going in my next batch!) Then I seasoned the mixture with salt, pepper, & a few dashes of hot sauce.
When the chicken was ready & had rested a few minutes, I diced it up into chunks & threw it in the pan with everything else, giving it a good stir. Once everything was combined, I poured the mix in the foil pan, topped it with more cheese, & threw it in the oven at 375 F. Since everything was already cooked, I just needed the cheese to melt on top & dinner was ready!
Before I served it, I topped it with some chopped cherry tomatoes, diced avocados, & chopped cilantro. My pretty creation didn’t stay pretty for long. We devoured it almost instantly, but not before I topped mine with a dollop of sour cream, a sprinkle of cheese (I have an unhealthy relationship with cheese) & more avocado, & took a picture. (Because if you don’t photograph your food, did you even eat? haha)
As with every cooking experiment, I didn’t write down any specifics. But that’s just another reason to make it again!