Minimalist Chicken and Rice Casserole

In keeping with my minimalist theme of less is more, today's recipe blends everything you'd expect... simple, tasty and quick. It's also an inexpensive way to get real food on the table and uses things that you likely keep in your pantry and freezer. 

When you don't feel like cooking, this meal comes together in about ten minutes, with the help of pre-cooked chicken and frozen rice. Plus, it works well for dinner and then lunches the next few days. How's that for good meal prepping?

Want to fancy it up a bit? Sprinkle green peas on top (see photo) for some color and healthy veggies, plus some extra shredded cheese. You could even crumble some bacon on top, or add some sliced vine-ripened tomatoes to add more flavor. Then top it all off with some sour cream, or the currently trendy cottage cheese.

Minimalism, even in cooking, doesn't have to be boring. It's just another tool to get fresh food, fast.

Minimalist Chicken and Rice Casserole

1-10oz. package frozen white rice, microwaved according to package directions
2 chicken breasts, cooked and diced
1 c. low-sodium chicken broth
1/2 c. heavy cream
1/2 c. grated cheddar cheese
1/2 tsp. salt
1/2 tsp. dried thyme

1 tsp. dried celery flakes

Preheat oven to 350 degrees. Combine all ingredients into a large bowl. Pour into a greased 9x13 baking dish. Bake for about 40 minutes, or until browned on top and the cheese is melted.