Brunch Casserole
Serves: 3
Santiago Howell
1 January 1970
Based on User reviews:
52
Spice
63
Sweetness
56
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
12
Eggs2 tbsps
Butter2 cups
Chicken Broth2 tbsps
All-Purpose Flour1
Salt1 pinch
Paprika (for garnish)Directions:
1
Place eggs in a large saucepan and cover with cold water
2
Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes
3
Remove from hot water, cool, peel and slice
4
In large saucepan, melt butter over medium heat
5
Stir in onions and rice; cook, stirring occasionally, until onions are limp
6
Pour in 2 cups chicken broth, cover and cook until rice is done, about 20 minutes
7
Preheat oven to 350 degrees F (175 degrees C)
8
Lightly grease a 9x13 inch casserole dish
9
In another saucepan, melt remaining 2 tablespoons butter
10
Whisk in flour
11
Slowly stir in cream and remaining 2 tablespoons chicken broth; stir constantly until thickened
12
Remove from heat and season with salt and pepper to taste
13
Spread half of the cooked rice in bottom of the prepared pan
14
Top with half of the egg slices, half of the diced green chilies and half of each of the cheeses
15
Spoon half of the chicken gravy the eggs
16
Repeat with remaining ingredients
17
Bake uncovered in preheated oven until bubbly and golden
18
Sprinkle with paprika if desired