Chicken & Rice Casserole with lots of veggies

Two Things: 1) I have kept to my new year resolution, to cook leftovers from the Sunday night dinner. 2) (and more interesting) Dave mentioned the other week that all we eat is Italian, Mexican, and Asian. I am not sure what other genres of food he wants to eat, but I was determined to cook something that didn't fall into those.


 A good old roasted chicken counts, this dish he tried to label as Italian, I totally disagree. It is a good American casserole. Any thoughts on how you might classify it are welcome. ?? 


So, lets take what is in our fridge and make an awesome leftovers, chicken and rice casserole:


Shopping List (Pantry/Fridge List):

• 3/4 cup of uncooked rice, cooked
• 1 red pepper
• 1 Serrano pepper
• Left over chicken chopped (about 2 cups)
• 6 large baby bellas chopped
• Fresh baby spinach ( a few handfuls)
• 3 to 4 handfuls of frozen peas
• 1/2 cup of freshly grated Parmesan
• 1/2 tspn of garlic powder
• 1/4 tspn of crushed red pepper flakes
• Fresh cracked pepper.
  

Putting it Together:

1. Cook the rice as per instructions.
2. Meanwhile... Chop up all the veggies.
3. Heat a pot to a medium heat and add your favorite oil. Add the red peppers and Serrano pepper.
4. Next add the garlic powder, red pepper flakes and fresh cracked pepper so it dusts the top of the peppers.

5. As they start to really soften up add the chicken and mushrooms. Let sizzle for another 5 minutes.

6. Add the frozen peas, stir.
7. Add the rice, stir.
8. Add the spinach, stir until wilted.
9. Add the cheese, stir until melted.

10. Bon Appetite!