Emergency Casserole (for Jim)

Jim, this one’s for you! We know your carpool runs late, leaving you no time to shop. This Emergency Casserole is the perfect solution for your rushed evenings. It’s a creamy, risotto-like dish that’s effortless to make but doesn’t skimp on flavor.

You’ll love how quick and easy it is, Jim. Just dump everything in the slow cooker and let it work its magic. In 3-4 hours, you’ll have a delicious meal ready to go. No more stress about what to cook when you’re short on time!

Exact Ingredients List

Here’s what you’ll need for this Emergency Casserole:

• 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 1/2 teaspoon poultry seasoning
• 1 teaspoon kosher salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1/4 cup flour
• 2 1/2 cups boiling water
• 1 tablespoon Better than Bouillon chicken base
• 1 (12 oz) can evaporated milk
• 1 1/2 cups converted rice
• 2 tablespoons butter, cut into 8 pieces
• 1 cup shredded cheddar cheese

You’ll love how simple these ingredients are! Most are pantry staples you probably have on hand. The chicken thighs add great flavor, but you can swap them for chicken breasts if you prefer.

Remember to cut the chicken into bite-sized pieces for even cooking. The converted rice is key for the right texture, so try not to substitute it.

Instructions

Here’s how to make this easy emergency casserole for Jim:

1. 
   

   Put the chicken, seasonings, and flour in your slow cooker. Mix well to coat the chicken.

   
   
2. 
   

   Dissolve the bouillon in hot water. Pour it into the slow cooker.

   
   
3. 
   

   Add evaporated milk, rice, and butter pieces. Stir everything together.

   
   
4. 
   

   Cover and cook on low for 3-4 hours.

   
   
5. 
   

   When done, stir in half the cheese. Sprinkle the rest on top and let it melt.

   
   

That’s it! You’ve got a tasty meal ready to go. No need to stress about dinner after a long day.

This recipe is perfect for busy nights. You can prep it quickly in the morning before you leave. When you get home, dinner will be waiting for you.

Remember, you can adjust the seasonings to your taste. Feel free to add some veggies if you want to make it even heartier.

Enjoy your homemade emergency casserole, Jim!

Possible Substitutes List & Recipe Variations

Can’t find an ingredient? No problem! Here are some easy swaps you can make:

Chicken thighs: Use boneless chicken breasts or ground chicken instead.

Poultry seasoning: Mix equal parts dried thyme, sage, and rosemary.

Better than Bouillon: Replace with 2 chicken bouillon cubes or 2 cups of chicken broth (reduce water by 2 cups).

Evaporated milk: Swap for 1 cup of heavy cream or whole milk.

Converted rice: Regular long-grain white rice works too.

Cheddar cheese: Try mozzarella, Colby, or Monterey Jack.

Want to mix things up? Try these tasty variations:

• Add a cup of frozen mixed veggies for extra nutrition.
• Stir in a can of cream of mushroom soup for a richer sauce.
• Sprinkle crispy fried onions on top before serving for added crunch.
• Use wild rice blend instead of white rice for a nuttier flavor.

Short on time? Cook on high for 2 hours instead of low for 3-4 hours. Just keep an eye on the liquid levels to prevent burning.

Remember, cooking is all about making it work for you. Don’t be afraid to get creative with what’s in your pantry!

Tips, Tricks & Storing

Make this casserole even easier by using pre-cut chicken. You can find cubed chicken thighs in many grocery stores, saving you prep time.

For extra flavor, try adding frozen veggies like peas or corn. Toss them in with the other ingredients before cooking.

Don’t have poultry seasoning? Mix equal parts dried thyme, sage, and rosemary as a quick substitute.

If the casserole seems too thick after cooking, stir in a little milk or chicken broth to thin it out.

Leftovers keep well in the fridge for 3-4 days. Store in an airtight container to keep the dish fresh.

To reheat, microwave individual portions for 1-2 minutes, stirring halfway through. You can also warm it in the oven at 350°F for about 20 minutes.

Freeze portions for quick future meals. Use freezer-safe containers and thaw overnight in the fridge before reheating.

For a crunchy topping, sprinkle crushed crackers or breadcrumbs over the cheese in the last 30 minutes of cooking.