Recipe of the day: Creamy chicken and rice casserole

This creamy chicken and rice casserole is packed with tender rotisserie chicken, rice, and flavourful mushrooms.

Topped with golden breadcrumbs for a perfect crunch, this meal can be prepared in just under an hour.

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Creamy chicken and rice casserole

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

Method

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

This recipe was sourced from www.marthastewart.com with permission.

Creamy chicken and rice casserole

Read more

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• Author: Martha Stewart
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Category: Dessert
• Method: Bake
• Cuisine: British

Ingredients

Scale 1x2x3x

• • 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

Instructions

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

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