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Home Recipes
Dinner

Creamy Chicken and Rice Casserole

There's a nostalgic feel to this terrific casserole, but it's also quite practical for a weeknight dinner since it calls for a rotisserie chicken and precooked (or leftover) rice. No cream of mushroom soup here; instead, sour cream, shallots, and sliced mixed mushrooms do the job.

Ingredients :

    3 tablespoons olive oil, divided
    4 cups sliced mixed mushrooms (10 ounces)
    2 shallots, minced
    Salt and pepper
    2 tablespoons all-purpose flour
    2 ¼ cups chicken broth
    4 cups shredded chicken, from a small rotisserie chicken
    2 cups cooked rice (white or brown)
    ½ cup frozen peas
    ½ cup fresh parsley, chopped
    ½ cup reduced-fat sour cream
    1 cup fresh breadcrumbs

Direction :

    Preheat oven; cook mushrooms and shallots:
    Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
    Add chicken broth:
    Add chicken broth, whisking constantly, and bring to a boil.
    Add chicken and rice:
    Add chicken and rice and return to a simmer.
    Stir in peas, parsley, and sour cream:
    Stir in peas, parsley, and sour cream; season with salt and pepper.
    Assemble casserole:
    Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
    Bake:
    Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

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+1 980 333 4817

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