Coming up with new ideas for Weekday Suppers sometimes makes me crazy!
That’s why I love to check out the weekly menus from Weekday Supper.
I’m all about 30 minutes or less and BANG! Dinner is ready. Home-cooked, fresh and on the table.
That doesn’t mean I don’t use leftovers. This Chicken and Rice Pie uses leftover cooked chicken and cooked rice as a time saver. Add fresh sautéed veggies, place it in a crescent dough pie crust with a light sauce and its dinner!
Chicken and Rice Pie
I like occasionally using crescent rolls for quick meals and kicking leftovers up a notch!
Ingredients
- 1 can crescent rolls
- 1 cup cooked chicken, roughly chopped
- 1 cup cooked rice
- 1 cup fresh or frozen broccoli
- 1 cup chicken stock
- 1/4 cup roasted red pepper pieces
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
Directions
Preheat oven to 375 degrees. Pop crescent roll container and layer triangles divided between 2 greased individual casserole dishes or cassoulets. Press seams together to form crust.
Add oil and broccoli to fry pan and sauté on high 2 minutes. Add 3/4 cup chicken stock, chicken, rice and peppers. Cook stirring constantly to reheat.
Add cornstarch to 1/4 cup cold chicken stock. Slowly stir into chicken mixture. Bring to a boil and boil for 1 minute.
Transfer filling to casserole dishes and bake for 15 to 20 minutes until crust is cooked and outer crust is golden brown. You can also bake any leftover dough as a topper if desired. My guy likes a little extra crust!
Check out these other great ideas from this week’s Weekday Supper Menu!
09/02/13 – Monday – Curious Cuisiniere – Ratatouille Pasta
09/03/13 – Tuesday – Mama’s Blissful Bites – Vegetarian Stir Fry over Rice
09/04/13 – Wednesday – Alida’s Kitchen – Baked Pumpkin Pasta
09/05/13 – Thursday – Cindy’s Recipes and Writings – Chicken and Rice Pie
09/06/13 – Friday – girlichef – Buttermilk Chicken Kebabs w/ Chopped Salad
Visit our #WeekdaySupper Pinterest board for wonderful weekday menu suggestions all month long!
- 1 can crescent rolls
- 1 cup cooked chicken, roughly chopped
- 1 cup cooked rice
- 1 cup fresh or frozen broccoli
- 1 cup chicken stock
- ¼ cup roasted red pepper pieces
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- Preheat oven to 375 degrees. Pop crescent roll container and layer triangles divided between 2 greased individual casserole dishes or cassoulets. Press seams together to form crust.
- Add oil and broccoli to fry pan and sauté on high 2 minutes. Add ¾ cup chicken stock, chicken, rice and peppers. Cook stirring constantly to reheat.
- Add cornstarch to ¼ cup cold chicken stock. Slowly stir into chicken mixture. Bring to a boil and boil for 1 minute.
- Transfer filling to casserole dishes and bake for 15 to 20 minutes until crust is cooked and outer crust is golden brown. You can also bake any leftover dough as a topper if desired.
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