{Make Ahead Meals} Chicken, Mushroom & Wild Rice Casserole

We’ve received a bunch of chicken casseroles as chicken is my go to meat. This was one of our favorites {& I have this recipe written down}. SIL Beth made this one after finding it on eatingwell.com

Chicken, Mushroom & Wild Rice casserole
Ingredients
2 c water
1/2 c wild rice
2 lb boneless chicken breasts
2 tbsp EVOO
2 leeks, rinsed & chopped
1 & 1/2 lbs mushrooms, sliced
1 c dry sherry
1/4 c flour
2 c milk
1/2 c parmesan cheese
1/2 c sour cream
1/3 c chopped flat leaf parsley
1 tsp salt
1/2 tsp pepper
2 c frozen French cut green beans
1/2 c sliced almonds

Combine water & rice in small saucepan. Bring to boil, then cover & reduce heat to maintain simmer. Cook until tender for 35-40 minutes then drain.

Meanwhile, place chicken in large skillet, add lightly salted water to cover & bring to a boil. Cover, reduce heat & simmer until chicken is cooked through {10-15 mins}. Transfer to plate or cutting board to let cool.

Heat oil in large skillet over medium heat. Add leaks & cook until lightly brown {4-5 minutes}, stirring occasionally. Add mushrooms, continue stirring while cooking until their liquid is out & evaporated {12-14 minutes}. Add sherry & bump the heat up to high. Cook until most of the liquid is gone {5-7 minutes}. Sprinkle the vegetables with flour then add them to the skillet. Add the milk then bring to simmer for 1 minute. Stir in the cheese, sour cream, parsley, salt & pepper. Remove from heat.

Spray a 9×13 dish with cooking spray. Place the rice in the 9×13 dish. Cut the chicken in bite sized pieces then add them on top of the rice. Add the green beans then pour the sauce over & spread evenly. Sprinkle on the almonds.

At this point, you can either cover & freeze. Or bake on 350 until almonds are golden brown {about 30 minutes}. Enjoy ~ we sure did!

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