Rice (I used regular white, but any kind will work)
Shredded/pulled chicken (I roasted my own, but you can boil chicken or buy a rotisserie for a quicker version)
French fried onions
Sorry nothing has measurements. I don't measure when I cook because I just created it with what I had on hand without going to the grocery store. It's raining here. So, I wanted something warm and comforting.
I started by seasoning my chicken breast with garlic powder, salt, pepper and paprika. Popped it in the oven. Cook until internal temp reaches 165 degrees F.
Saute onions in butter. Do NOT brown. Add rice and cook until the rice turns slightly brown and has sort of a nutty smell. You can add toasted pine nuts. (I normally do, just didn't have any. This is just for texture.) Add however much liquid it says but instead of water, I always use chicken or beef broth. (More flavor.)
Once chicken is done you can let it rest and start on the pan gravy. Make a light brown roux with butter and flour. Add the drippings from the chicken. A little white wine, and a little extra chicken broth. Stir with whisk until thick. Add little more wine and broth. Season with salt and pepper. Cook until the flour taste is gone, but to where it's a medium thickness. (Not as thick as white gravy)
I mixed the chicken and rice together, spooned into the bowls/casserole dish (my soup/cereal bowls can be put in the oven) and pour the pan gravy on top. Then add the french fried onions to the top. And bake until brown and bubbly. Everything should be hot, so really all you are doing is toasting off the onions. Enjoy!
Hope you try my rainy day meal. Most of these ingredients you have in your pantry everyday! If you try it, let me know how it turns out!:)