We’re moving in 12 days! I’m starting to wonder why we thought moving 7 weeks before my due date was a good plan! I’m actually very excited, just anxious and stressing a bit. My sweet mom came down and helped me for a few days last week. We didn’t pack the entire kitchen, but that process is beginning. I plan to have the kitchen pretty much packed away by the beginning of next week. That last week I plan to eat easy breakfasts, freezer meals, give Carson a lot of convenience foods (and his weight in strawberries of course) and explore the take-out situation in our neighborhood. I’ve already stocked up on paper plates, plastic utensils and cups. I don’t want to find myself packing plates and silverware at 2 am the night before we move.
Eating restaurant food is probably going to get old after a few days. I like cooking and knowing what goes into our meals. So I want to cook a lot in the coming week. The problem with that is how unprepared I have been recently when it comes to groceries. And if I’ve forgotten something, I have little to no desire to take Carson to the store for one item. One night last week I made dinner with what we had around, which was an adventure. And a pretty tasty adventure. So tasty, in fact, that I typed this recipe up right after we ate so that I wouldn’t forget it. The picture doesn’t do it justice, but casseroles in general are just plain unattractive.
I made fried chicken earlier in the week. Since 2 people can’t (and shouldn’t) eat an entire chicken we had quite a bit left over. My thought for dinner began with that chicken. I knew we had rice, but I couldn’t think of what else I was going to throw in my chicken and rice dinner. So began the scavenging. Squash from Farmhouse. A shallot. Green onions. A half bag of spinach. The remains of a box of chicken broth. The rest of a carton of sour cream. Leftover white cheddar cheese. And a packet of Lipton chicken noodle soup mix. This was going to be dinner. The biggest gamble was the squash. I roasted it and figured if I didn’t end up using it in the casserole I could snack on it and give some to Carson. It ended up being really great and something I would definitely repeat.
Chicken and Rice Casserole with Roasted Squash and Spinach
- 2-3 cups 1/2 inch cubed squash (I used patty pan and butternut)
- 1 shallot, chopped
- 6 green onions, chopped
- 2 garlic cloves, minced
- 4-6 ounces fresh spinach
- 1 cup white medium grain rice
- 1 1/2 cups chicken broth
- 1 package Lipton chicken noodle soup mix
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4-1/2 cup shredded white cheddar cheese (optional but delicious)
- Roast Squash: Preheat oven to 400°F. Toss seeded and cubed squash with a drizzle of olive oil and a sprinkle of salt. Spread on a rimmed baking sheet and roast for 20-30 minutes, tossing about halfway through. Set aside.
- Heat 1/2 tablespoon of olive oil and 1/2 tablespoon of butter over medium heat in a large skillet. Once hot, add in shallot and cook for 2 minutes, add in green onion and cook 2 minutes, then add in garlic, stir and cook for about 1 minute.
- Stir in the rice, stir and cook for 2-3 minutes. Add in the spinach and cook until slightly wilted. Turn off the heat and mix in the chicken and roasted squash.
- Pour in the chicken broth, soup mix, sour cream and milk. Stir until well combined.
- Reduce oven temperature to 375°F. Pour into a greased 9×13 pan and sprinkle with the cheese, if using.
- Cover tightly with foil and bake for 40 minutes. Remove foil and bake for 10 more minutes. Let cool slightly before serving.