CHICKEN, RICE, MUSHROOM & BROCCOLI CASSEROLE
Yield: 8 servings
3 tablespoons butter, plus extra for casserole dish
1/4 cup + 2 tablespoons finely chopped onion
1/2 pound shiitake or cremini mushrooms, sliced
2 tablespoons all-purpose flour
2 large cloves garlic, minced or pressed
1/4 teaspoon cayenne pepper
1 1/2 cups heavy cream
1/2 cup chicken stock
3 cups cooked, cubed chicken
1 (10 oz.) package frozen chopped broccoli, thawed and drained
3 cups cooked brown rice or wild rice (preferably cooked in chicken broth)
2 cups shredded cheddar/monterey jack cheese blend
salt and freshly ground black pepper
1. Preheat oven to 425º F. Butter a 2-quart casserole dish.
2. In a large pot, melt the butter over medium heat. Add the onion and mushrooms and saute until the mushrooms are golden brown and release their liquid, about 6 minutes. Add garlic and saute for 1 minute. Add flour and stir constantly for 3 minutes.
3. Add cayenne, cream and chicken stock; stir to blend. Add chicken, broccoli, cooked rice and 1 cup of the cheese. Mix well and season with salt and pepper to taste.
4. Pour into prepared casserole dish and top with remaining shredded cheese. Bake until cheese is melted and golden, about 20 minutes.
adapted from Sunny Anderson
|mushrooms, onions and garlic cooking |
(I used about 70% shiitake/30% cremini)
|mixing in the flour|
|adding cream, chicken stock and cayenne|
|mixing in the chicken, brown rice, broccoli and cheese|
I bought a rotisserie chicken from
the store to make this dish even easier.
|mixed and spread in casserole dish|
|sprinkled with cheese|
|baked and bubbly/melty|
|scooping out of the casserole dish|
|dinner is served|