I know that by springtime most people think that we should be done with casseroles and one-pot dishes. But even in May there is occasionally a chilly, dreary day where nothing quite fills the bill like a good casserole.
One such dish that I like a lot this time of year is Rachael Ray’s Lemon Chicken and Leek Rice Pilaf. It’s light, bright from the lemon juice, and comforting.
It’s also a handy one to have in your repertoire, because it’s one of those dishes that can be either more or less intensive, depending on how much time and commitment you want to invest. You can either poach a chicken for the meat and broth, or you can pick up a fully cooked grocery-store bird and use a bit of boxed stock. Both ways work and will result in a delicious Weekender.