Chicken and Rice
This is an adaptation from of all things a Paula Dean Recipe I read about 3 years ago!
Unfortunately, I don't have the tada picture for this one. I made it to bring to someone who just had a baby so it was just poured into a casserole dish at the end.
Start by cutting up about 2pounds of chicken breast or tenders and salt and pepper liberally.
Saute' your chicken in a little olive oil
When your chicken is about done you can add about 1/4 cup or less of chicken stock to deglaze the pan and scrape up all the little bits of goodness that will be stuck to your pan. It will steam up, this is a good thing.
Add about 4 cups of cooked rice. Looking back the chicken to rice ratio probably would have been better if I used 3 cups of rice but I had 4 cups so I went with it.
Then add about 2 cups of half and half. IF you are concerned about fat you could use 1 cup half and half and 1 cup chicken stock.
Then add goat cheese
As the half and half starts to simmer it will melt the cheese. Also add this much shredded Parmesan, Romano, or Asiago cheese. It's about 1 1/2 cups or so. Whatever add some and taste it and if you like it more cheesy add more.
Then add about 1 cup of dried cranberries and the zest of 2 oranges
Stir to combine, taste and adjust seasoning to your taste.
You can eat it now or put it in a casserole dish to bring to someone or to keep it warm in the oven until you are ready to eat.
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