Creamy Chicken and Rice

Creamy Chicken and Rice
Creamy Chicken and Rice

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

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

Directions

Preheat oven to 375 degrees F. In a large skillet, heat 1 tablspoon 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 bread crumbs. Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes. Serves 6.

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