Earlier in the week, Sarah asked for protein suggestions, and I was reminded of one of my new quick dinner favorites! During the week, we usually cook up a big pot of brown rice and roast a whole chicken, for “ready made” ingredients to add to meals/snacks during the week.
This quick casserole is wonderfully protein-rich, while using inexpensive ingredients! It was based on my favorite quesadilla dish from a local restaurant, which is now out of business. (So, if you don’t have any brown rice on hand, toss all the other ingredients in tortillas, and dip in the peanut sauce!)
Peanut Apple Chicken Casserole2 cups cooked Brown Rice2 cups cooked Chicken, diced1 large sweet Apple (such as Gala), thinly sliced2-3 Tbls diced Red Onion1 recipe of prepared Peanut Sauce (about 3/4 cup)5 slices Monterey Jack Cheese1 Tbl. dried BasilPlace rice in the bottom of a 9×9″ baking dish. Layer chicken and onions on top of rice. Lay apple slices on top. Cover the top of the casserole with cheese slices, and pour peanut sauce over all. Sprinkle dried basil on top. Bake at 350*F for 20 min, until apples are slightly softened, cheese is melted, and casserole is heated through.
For more Frugal Friday ideas, visit Biblical Womanhood.
For the Grocery Cart Challenge Recipe Swap, visit Gayle at the Grocery Cart Challenge.
[...] Peanut Apple Chicken Casserole [...]
Wow that was odd. I just wrote an really long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyhow, just wanted to say great blog!
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