CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chicken, Mushroom & Wild Rice Casserole

pat's
recipe box


Printview my recipes
this recipe viewed 22 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Poultry
    Prep Time:       Cook Time:       Total Time:  

Ingredients:

Chicken, Mushroom & Wild Rice Casserole
2 cups water
1/2 cup wild rice
2 pounds boneless, skinless chicken breasts , trimmed
2 tablespoons extra-virgin olive oil
2 leeks , chopped and rinsed
1 1/2 pounds mushrooms , sliced
1 cup dry sherry (see Note)
1/4 cup all-purpose flour
2 cups low-fat milk
1/2 cup grated Parmesan cheese
1/2 cup reduced-fat sour cream
1/3 cup chopped flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups frozen French-cut green beans
1/2 cup sliced almonds


Steps:


1: Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.

2: Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.

3: Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.

4: Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

5: Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.

6: Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.


8 servings.


Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Mushroom And Wild Rice Casserole
   by sgre52160



4 cups water 1 cup uncooked wild rice 1 tsp butter or margarine 1 1/2 tsp salt, divided 1/2 cup uncooked brown rice 8 strips bacon, diced 2 cups sliced fresh mushrooms 1 large onion, cho




Mushroom Almond Wild Rice Casserole
   by deanskween1








Wild Rice, Mushroom, And Ham (or Chicken) Soup
   by sgre52160



1 cup uncooked wild rice 1 large sweet onion, chopped 4 ounces fresh mushrooms, chopped or the equivalent in dry mushrooms 1 large carrot, grated 2 tablespoons butter 3 tablespoons cornstarch 2




Wild Rice And Wild Mushroom Soup
   by ICOOK2



1/2 cup wild rice 3 cups boiling water 1/2 tsp. salt, plus more, to taste 1/2 oz. dried wild mushrooms, such as porcini, chanterelles or shiitakes 2 Tbs. unsalted butter 1 yellow onion,




* Chicken And Wild Rice Casserole *
   by sgre52160



3 cups cooked rice, or combo of white and wild rice (used Rice-a-Roni and Uncle Ben's Wild Rice Mix) 4-6 boneless chicken thighs,cooked 1-1/2 cups chicken broth 1/2 red pepper, chopped 1/2 onion,





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.