have found that it helps to keep leftover shredded chicken in the freezer.
Having it on hand makes so very many meals easily through together on a whim,
or if I happen to have an unexpected guest.
chicken and found out that Chuck had to go out of town the whole week, and an
entire chicken to freeze is a little more than my tiny freezer can handle, so I
made some Pesto Chicken one night, and a variation of this baked
chicken risotto I saw on Giada at Home, with a few alterations of
course.
for mine I stuck with just what I had on hand, simply to avoid a trip to the
store. If you don’t have already roasted vegetable leftovers it’s not a big
deal, you can always toss in your choice of frozen veggies, or roast some up
first.
simply multiply the ingredients. Also if you wanted to make it a one pan
wonder, simply use a Dutch oven or oven safe pan from start to finish. I only
used 2 pans because I really wanted to use the single serving dishes I just
got, and I know that not everyone has a pan the right size for this sort of
thing.
Chicken Risotto
½ tbs olive oil
½ tbs butter
2 tbs onion, chopped
¼ cup Arborio rice
¼ cup cooked chicken, chopped
¼ cup roasted carrots and parsnips chopped
2-3 cups chicken broth
1-2 tbs parmesan cheese
1 tsp Fresh chopped chives for garnish
Preheat oven to 375. In a small thick bottomed pan heat oil
and butter over medium high heat. Sauté onion until it begins to turn
translucent and tender (1-2 minutes). Stir in rice and cook and additional 2-3
minutes, as the rice begins to brown. Add additional vegetables, chicken and
broth. Cook for 2-3 minutes, stirring continuously. Pour contents into an oven
safe pan and bake for 15-20 minutes, or until the creamy, and the rice is
nearly cooked (you still want it to be slightly firm to bite). Stir in parmesan
cheese, top with chives, and serve warm.
