We tried this recipe out in a carry-in dinner yesterday, and boy did it go! I thought it wouldn't because not many there like rice. Evidently this hit their taste buds right
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Confetti Casserole:
(For a 9x13 pan meal)
1/2 c. fat of choice (Butter or chicken fat are good. I used both)
2/3 c. whole flour (WW or Whole Spelt--used Spelt)
1 1/2 teaspoon salt (more or less, depending on if you used salt in cooking up the chicken and rice, which I did)
1/8 teaspoon cayenne or black pepper
5 c. chicken broth (makes less lumps in sauce if you use cold or room temperature liquid)
3c. cooked rice
2c. finely shredded cheese of choice (used part mozz. and part cheddar)
3c. dark meat chicken pieces
Around 3c. frozen vegtables of choice (broccoli, cauliflower, and carrots)
In a large bowl, stir together rice, chicken pieces, veggies, and 1 cup of the cheese. Temporarily set aside while making sauce:
Melt fat over low heat. take off heat and stir in flour, salt and pepper with fork until flour is combined with the fat. Slowly pour in chicken broth and stir well. Over medium heat, constantly stir until mixture thickens and boils.
Pour sauce over rice mixture and stir to combine. Pour into an ungreased 9x13 pan. Put uncovered pan into oven and turn to 350 degrees for 30-40 minutes, or until mixture is bubbly and vegtables are no longer crunchy. Take out of oven and sprinkle remaining cheese over top. Briefly return casserole to oven to melt cheese, take out and let sit a bit for the fat to absorb into the grain. Serves around 6 hungry people who like seconds
Notes:
1.If you don't use vinegar or lemon in the cooking of your rice or meat, you might like to put some in the sauce when cooking that up. I think it makes it taste better
2. This probably would taste wonderful too with a bit of Mexican spices like cumin, garlic, chili powder, oregano, etc. Depends on your tastes and ingredients you have on hand though...Italian or Oriental are other good ideas. I've found 2 t. spices per 6c. white sauce is a good quantity to go by.
3. I loved how versatile this recipe is. Any kind of meat or vegtable could be used, as well as whatever grain you want. The thing I paid most attention to was the exact measurements for the sauce and quantity of grain. That is the most exacting thing in these kinds of recipes, I believe. In a more "physical" day I think I would put in more meat.
Kids would love helping with this recipe...The younger ones would get a kick stirring the rice mixture together with their bare hands
If you're afraid of the contents spilling over, try putting a clean tablecloth or tarp under the bowl.
