Wednesday, August 17, 2011

Chicken and Veggie Risotto Bake

I like rice. I love risotto. I enjoy making risotto and do so often when I it’s cool outside. For some reason I make it a lot less in the summer. Until now…as part of the Taste Maker program through Food Buzz I received four bags of Steamfresh Chef’s Favorites from Birdseye. I was excited to open box to take a look at these new flavors of steamer bags. All four varieties sounded awesome and I truly had a hard time deciding which I would use for a post. For this dish I chose the Primavera Vegetable Risotto. It has carrots and peas in a creamy Parmesan sauce. I chose to add some green beans, just to add a little more veggies in the mix.
I’m a fan of from-scratch cooking but sometimes a little help from the store is a much-needed and much-welcomed change of pace. Even with help from the store, I like to jazz it up a bit. I sort of made this into a “chicken and rice casserole” if you will. If you are my family member and reading this, you know that I’ve always loved chicken and rice casserole. I still love chicken and rice casserole. Here is my grown-up, healthified (is that a word?) version of one of my childhood favorites:
Chicken and Veggie Risotto Bake Recipe
as shown, the recipe serves 2 but could easily be doubled
1 bag Birdseye Vegetable Primavera Risotto
2 (6-ounce) boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup green beans
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 Tbs. shredded mozzarella cheese
1 tsp. olive oil
1 tsp. thyme
Salt and pepper to taste
Follow the instructions on the back of the Birdseye steamer back to cook the risotto.
Meanwhile, heat olive oil in a large skillet.  Add the chicken to the hot oil and season with salt, pepper and thyme. Cook over medium-high heat, 6-7 minutes until done. Remove the cooked chicken from the skillet.
Heat your oven to 350 degrees. Spray the bottom and sides of a 9-inch round casserole dish or two smaller ramekins.  Empty the steamer bag into the dish and mix in the chicken and green beans.  In a small bowl, mix the panko with the Parmesan cheese and sprinkle the mixture over the top.  Bake at 350 for 7-8 minutes, until the cheese is melty.  Turn the broiler on and continue to bake until the topping is golden brown. Watch carefully so that the panko doesn’t burn.
Remove and enjoy.  I think this would also be really great with some peppers and onions sautéed with the chicken.

26 Responses to “Chicken and Veggie Risotto Bake”

  1. #
    Katrina {In Katrina's Kitchen} — August 17, 2011 @ 6:41 am

    Yum! I always appreciate a little help from the freezer section especially with veggies. I like that I can have a variety and they won't go bad. I cook fresh too but these steamer bags are great!

  2. #
    Tina — August 17, 2011 @ 6:48 am

    I like this new flavor of Steamfresh-it is so versatile and like you, we love risotto. Cool that this recipe is for individual servings! Thanks for sharing.

  3. #
    Stephanie @ Eat. Drink. Love. — August 17, 2011 @ 8:34 am

    I've never tried the Steamfresh risotto, but it looks really good! I love risotto!

  4. #
    RavieNomNoms — August 17, 2011 @ 9:01 am

    I agree, LOVE risotto…it is so delicious. I like your idea here, it is definitely something I would enjoy!

  5. #
    Erin — August 17, 2011 @ 9:18 am

    How fun I ate the exact same bag last night! But I didn't feel like cooking much so I just served it over some shredded chicken with a little garlic powder. Yours looks much tastier.

  6. #
    Hester @ Alchemy in the Kitchen — August 17, 2011 @ 10:02 am

    Nice idea to bake the risotto with breadcrumbs. Yum.

  7. #
    blackbookkitchendiaries — August 17, 2011 @ 1:36 pm

    this dish sounds so comforting! i love it:) thank you for sharing:)

  8. #
    Kelly @ Eat Yourself Skinny — August 17, 2011 @ 1:57 pm

    This looks so delicious, love the flavors! 🙂

  9. #
    janet@cupcakestocaviar — August 17, 2011 @ 2:01 pm

    Sounds great! I've only tried the creamed spinach thus far and it was awesome. Now I have high hopes for this flavor too! Thanks and great review.

  10. #
    Lizzy — August 17, 2011 @ 3:16 pm

    Perfect for those nights you don't have time to do the from scratch thing! Love the cheesy topping~

  11. #
    Ruth — August 17, 2011 @ 4:23 pm

    Wow, that looks fantastic! And perfect for weeknights! Yum!

  12. #
    Erin — August 17, 2011 @ 6:31 pm

    What a great idea! So creative with just a normal side dish!

  13. #
    The Culinary Lens — August 17, 2011 @ 7:33 pm

    I love to take convenience food items and rework it into something special. In this you have succeeded.

  14. #
    Anne@frommysweetheart — August 17, 2011 @ 8:22 pm

    Cassie…I could live off of risotto alone. But you are right…sometimes you just don't have a lot of time to be in the kitchen! Love the addition of chicken and green beans! Not to mention the cheesy topping! Nice! : )

  15. #
    Parsley Sage — August 17, 2011 @ 9:23 pm

    I'm so glad you liked this product! I see it in the supermarket but haven't taken the plunge yet. Sounds like a ringing endorsement 🙂

  16. #
    Ann — August 17, 2011 @ 11:12 pm

    This looks delicious! I love that you came up with something SO original with it!

  17. #
    Kate @ Kate from Scratch — August 18, 2011 @ 6:33 am

    Looks wonderful! I'm a frozen veggie junkie too. We do shopping once every two weeks, so by the second week it's mostly pantry and freezer. I will have to give it a try!

  18. #
    Kate@Diethood — August 18, 2011 @ 12:04 pm

    oooooh, looks delicious!! I, too, am a fan of risotto…and I almost always pair it up with some chicken. 🙂

  19. #
    claire @ the realistic nutritionist — August 18, 2011 @ 2:23 pm

    SOLD. I love steam fresh bags, in college I would eat one for dinner!

  20. #
    BonnieBanters — August 18, 2011 @ 3:55 pm

    Definitely a family-friendly dish! Who doesn't need a little extra help sometimes!

  21. #
    Nami | Just One Cookbook — August 18, 2011 @ 4:07 pm

    Hi Cassie! I love rice and I love risotto too! This is really a great idea. I usually don't use frozen veggies too, but once in a while I realize I don't have any veggies to cook. And I can make this beautiful yummy risotto with it, then I'm in! 🙂 Really look delicious…

  22. #
    kita — August 18, 2011 @ 8:01 pm

    Every now and then its great to have one of those bags in the fridge to pull out in a pinch. This sounds great.

  23. #
    Jennifer — August 18, 2011 @ 9:30 pm

    Yummy! I cut corners too sometimes.

  24. #
    Dulce Dough — August 18, 2011 @ 11:01 pm

    Timesavers like this recipe are so nice! Thank you for sharing!

  25. #
    Sarah — August 19, 2011 @ 12:23 pm

    Cassie, I'm loving what you did with this recipe! I'm big fan of home-made risotto but in the summer a little help from a bag is just the thing sometimes!

  26. #
    Angela@RecipesFromMyMom — August 20, 2011 @ 1:29 pm

    Toast some bread crumbs over a casserole like yours and it's comfort food at its best. I'm still dreaming up what to do with the Steamers I have. Love your idea!

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