Creamy chicken with mushrooms and wild rice casserole

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

Really delicious. Serve with a side of vegetables.

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.