Creamy Chicken Rice Casserole

By á-138

Ingredients

• Martha Stewart Living, March 2013
• Prep Time
• 20 minutes
• Total Time
• 40 minutes
• Yield
• Serves 6
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• 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 1/4 cups chicken broth
• 4 cups shredded chicken, from a small rotisserie chicken
• 2 cups cooked rice (white or brown)
• 1/2 cup frozen peas
• 1/2 cup fresh parsley, chopped
• 1/2 cup reduced-fat sour cream
• 1 cup fresh breadcrumbs

Details

Adapted from marthastewart.com

Preparation

Step 1

Directions

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, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.

Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.