Sometimes you just want something hearty, you know? Something like chicken pot pie, but way less complicated. Well, have I got the recipe for you. Fast, easy, and with food that’s already cooked. I just threw this together sort of capriciously, and certainly did not expect this to taste so good. I’m going to try to recreate it below – but you can’t really go wrong no matter how you do this. Add vegetables if you want. I think celery and onion might be good additions without overpowering the flavor too much.
- 1 cooked chicken breast, shredded or broken up (or parts of your choice)
- 2 cups g/f cornbread, loosely crumbled (I used Bob’s Red Mill)
- 1 cup cooked white rice
- 1 container g/f chicken broth or stock (I used Costco’s brand)
- Italian-style shredded cheese for garnish (mozzarella, Parmesan, etc. blend)
Preheat oven to 350 degrees. Combine first three ingredients in 9×9 glass baking dish (I’m sure metal is fine, I used Pyrex). Mix well, with hands. Do not flatten or compact. Pour chicken broth just until you can see it come to the top of the mixture. Sprinkle a thin layer of the cheese over the top. Bake for 20 minutes at 350. Turn oven up to 400. Bake an additional 10 minutes or until cheese is browning on top. SERVES 4.
The rice and cornbread should have absorbed almost all the chicken broth, making them moist and fluffy. This is hot, hearty comfort food that can be tweaked to your preferred level of moistness. Leftovers can easily be reheated in a bowl – fill bowl with the amount you want, then pour any leftover chicken broth in. Microwave for about 2 minutes on 70%, stir, then an addition 30 – 60 seconds on high for one bowl. It should absorb the additional chicken broth as it sits.
As I said, this recipe was an accident, and was not measured. You may have to experiment a little to get the combination of broth/food that works best for your taste. However – the flavor is just awesome. Enjoy!