Creamy chicken with mushrooms and wild rice casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Celery, Raw - 1 Cup Chopped (101g), 1 cup Onion, Yellow (1 large OR 1 cup chopped) Thyme, ground, 1 tsp Bay Leaf, 1 Wild Rice, 1 cup Brown Rice .25 cup Chicken Tenders, fresh raw, chicken breast 16 oz Mushrooms, fresh, 2 cup, pieces or slices All-Purpose White Flour 2T Olive Oil, 2 tbsp Butter, salted, 2 tbsp Parmesan Cheese, grated, .5 cup
In frying pan saute onion, celery thyme in olive oil. When soft add chicken to sear on all sides. Add 6 cups of water and bay leaf to pan, cover and simmer til chicken is cooked. Remove chicken and set aside. Take 4 cups of water from the pan add to the rice and cook rice for 45 minutes in a 2 qt saucepan. Reserve remaining water for creamy mushroom sauce. Saute mushrooms in clean frying pan removing excess liquid as they cook and save for sauce. Cut up chicken into small pieces. Make a roue with 2 T butter and 2 T flour...add 2 cups of liquid made up of extra chicken broth and liquid removed from mushrooms. Bring to a boil and stir until thick.
Combine cooked chicken, rice and mushrooms with sauce in a 8x8 casserole dish. Sprinkle with parmesan cheese and bake covered for 20 minutes. Uncover and bake 10 more minutes.
Serving Size: Makes an 8x8 casserole dish
Number of Servings: 6
Recipe submitted by SparkPeople user BIGLASALLE1.
Combine cooked chicken, rice and mushrooms with sauce in a 8x8 casserole dish. Sprinkle with parmesan cheese and bake covered for 20 minutes. Uncover and bake 10 more minutes.
Serving Size: Makes an 8x8 casserole dish
Number of Servings: 6
Recipe submitted by SparkPeople user BIGLASALLE1.
Nutritional Info Amount Per Serving
- Calories: 272.9
- Total Fat: 13.7 g
- Cholesterol: 60.2 mg
- Sodium: 249.9 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 1.7 g
- Protein: 23.6 g
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