Ingredients for Casserole Of Chicken Or Turkey Rice And Mushrooms
- Unsalted Butter
- Baby Bella Mushrooms
- Dry White Wine
- Yellow Onion
- Unsifted All Purpose Flour
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Dried Thyme
- Rubbed Sage
- Chicken Broth
- Half And Half
- Converted Rice
- Cooked Chicken
- 1/2 cup chopped pecans
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How to Make Casserole Of Chicken Or Turkey Rice And Mushrooms
- Preheat oven to 375°F (190°C).
- Lightly butter a 2 1/2-quart casserole dish and set aside.
- Melt 1 tablespoon of butter in a large heavy skillet over medium heat. Add 8 ounces of sliced mushrooms and cook, stirring often, for 8-10 minutes, until juices evaporate.
- Transfer mushrooms to a small bowl using a slotted spoon. Add 1/4 cup of dry white wine to the skillet, toss lightly, and set aside with the mushrooms.
- Add 1 tablespoon of butter to the skillet and sauté 1 medium onion (chopped) for 6-8 minutes, until lightly browned.
- Stir in 2 tablespoons of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of dried sage. Whisk until smooth.
- Gradually whisk in 2 cups of chicken broth, stirring briskly until the flour is fully incorporated.
- Stir in 1 cup of half-and-half and cook, stirring constantly, for 3-5 minutes, until the mixture boils and thickens.
- Taste and adjust salt and pepper as needed.
- Return the mushrooms and their wine to the skillet. Stir in 2 cups of cooked rice and 2 cups of diced cooked chicken.
- Pour the mixture into the prepared casserole dish, spreading evenly to the edges. Top with 1/2 cup of chopped pecans.
- Bake on the middle oven rack for 25-30 minutes, uncovered, until bubbling and lightly browned.
- Serve hot. Delicious served with a side of baby green peas, butter beans, asparagus, or broccoli.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
11g
Fat
43g
Carbs
16g
