Chicken and Risotto Casserole
By: Applegate Farms
Serve this recipe for Chicken and Risotto Casserole from Applegate Farms with a leafy green salad and some crusty bread for the perfect Sunday supper. This is one of the tastiest chicken casserole recipes around!
Notes
Fresh Tomato Sauce (You can use a 16-ounce jar of tomato sauce as well)
- 4 tablespoons extra virgin olive oil
- 1 medium Spanish onion, minced (approx 2 cups)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 28-ounce can chopped plum tomatoes
- 12 basil leaves, rough chopped
- Salt and Fresh Ground Pepper, to Taste
Recipe courtesy Applegate Farms Organic Meats & Natural Meats
Cooking MethodCasserole
Ingredients
- 2 boxes Applegate Farms Natural Chicken Patties
- 1 cup Parmesan cheese, grated
- 6 tablespoon extra virgin olive oil
- 1 Spanish onion, diced
- 1 red bell pepper, diced
- 6 cloves garlic, minced
- 6 basil leaves, minced
- 1 cup Arborio rice
- 3 cup chicken broth (reserve ½ cup)
- 2 pound fresh spinach, or a 10-ounce bag frozen spinach, thawed and squeezed dry
- 1 teaspoon salt
- 1/2 teaspoon black pepper, fresh ground
- Fresh Tomato Sauce (see notes for recipe)
- 1 package Applegate Farms Organic Provolone Cheese (rBGH-Free)
Instructions
- Rice: In a medium sauce pan, sauté onion, pepper, and garlic in olive oil until golden. Add basil, rice, salt and pepper and sauté until the rice starts to get translucent, about 2 minutes. Add 1/2 the stock and simmer while stirring until all the liquid is incorporated into the rice mixture. Repeat this step with the remaining stock, pull off the heat and add the parmesan cheese stirring as you go until it is evenly mixed. Set aside.
- Spinach: In a medium pan sauté garlic in the oil until golden. Add spinach until wilted (approx 30 seconds). Add salt and pepper to taste. Set aside
- Assembly: Spread the rice into a heat proof casserole dish large enough to fit 8 chicken patties. Add stock and distribute evenly among the rice mixture. Spread out patties evenly over the rice mixture. Ladle one heaping tablespoon of sauce over each patty. Distribute the spinach on top of the 8 patties. Bake at 350 degrees for 40 minutes. Cut about 4 slices of provolone cheese in thin strips and crisscross over chicken for the last two minutes of baking.