Friday, June 29, 2007

Chicken and Egg Pie

Okay, I admit this isn't the most health-friendly dish I've made, but it sure tastes good. Moist chicken casserole topped with crisp, salty potato chips. Simple to assemble and bake-- however, it was sort of a hassle to cook up 3 of the main ingredients beforehand. I'd suggest cooking up the chicken, rice and eggs the day before, or using 'leftover' rice and chicken. Serve hot or cold, it's still yummy.
Adapted from a "Gooseberry Patch" Summer? Cookbook.

Serves 3
45 + 40 minutes
Preheat oven: 375 F
-large pot for chicken/egg/rice
-9" round cake pan -OR- 8 x 8 square pan
-large-holed grater

2 large hardboiled eggs
1/2 c. cooked long grain white rice
1 to 2 large pre-cooked chicken breast (-OR- chicken thighs)

1 medium red potato, grated
2 celery stalks
2 carrots, peeled
1 medium white onion

1/2 of a (14 oz) can Swanson Natural Goodness chicken broth (-OR- reserve 1 cup of the liquid used to cook up the chicken; seasoned with onion, garlic and parsley)
1/2 c. GF mayonnaise*
[Juice of 1 small lemon-- optional]
1 c. crushed potato chips*
*Both Kraft and Hellman's mayo is GF; wavy Lays potato chips are GF

Precooking (day before?-- I used the same large pot for each item to cut down on dirty dishes):
1. Place whole raw eggs carefully into the large pot. Submerge eggs totally in cold water. Add a bit of salt (amount doesn't really matter).
2. Bring the eggs to a rolling boil over high heat. Immediately turn down the heat to medium and continue simmering eggs for 10 minutes. Carefully pour out hot water, and replace with cold tap water. Keep rinsing (soaking?) hard-boiled eggs in cold water until they are cool enough to touch, bag, and place in the fridge.
3. Cook up enough rice to yield 1/2 cup cooked rice in same, rinsed out, pot. Just follow the directions and water amount directly from the package (should be something like 1/2 c. uncooked rice and 1/3 c. water). Stir cooked rice and store in the fridge.
4. Rinse out your handy pot. Place washed raw chicken breasts into the pot and cover with water. Bring water to a rolling boil over high heat. Reduce heat to medium and continue boiling chicken for 15 minutes, or until no longer pink in the middle.
5. Pour out water **you MAY WANT TO KEEP 1 cup of this broth for the dish instead of using the canned broth. If that's the case, season broth with onion powder, garlic powder and parsley,
then refrigerate**. Cut boiled chicken into bite-sized pieces; store in the fridge.
To assemble and cook:
-Preheat oven to 375 F-

6. Scrub red potato; don't bother peeling it. Coarsely grate potato over a bowl of cold water; let it soak. Slice washed celery stalks into smallish 1/4th inch pieces. Peel carrots and likewise slice into smallish pieces. Chop up white onion. Set all aside.
7. Take out round or square baking pan. Pour 1/2 of the canned chicken broth into the pan (-OR- 1 cup 'homemade' broth). Measure out 1/2 cup of GF mayonnaise and drop into the broth; stir well till lumps disappear.
8. Drain grated red potato and place all veggies (potato, chopped celery, carrot and onion) into the 9" cake pan along with the chicken broth/mayo. Add in lemon juice if you desire. Mix well.
9. Remove the cooked eggs, chicken pieces and rice from the fridge. Peel the hardboiled eggs and cut into small pieces (yolk and all). Place chopped egg, chicken pieces and rice into the baking pan-- mix well.
10. Crush up several , ~1 cup crushed, handfuls of potato chips (I used thicker Wavy Lays). Top chicken-egg mixture with crushed chip pieces. Place casserole into the pre-heated oven. Bake for 40 minutes-- the chips should be golden-brown and sauce bubbling when done. Serve hot or chill in the fridge (flavor is enhanced after chilling, but chips loose all of their 'crunch'). Enjoy for lunch.

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