Chicken and Rice Casserole with Spinach and Shiitakes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck. Ingredients:
4 tablespoons butter, divided |
1 medium onion, halved vertically and thinly sliced crosswise (about 1 cup) |
2 garlic cloves, minced |
1 pound shiitake or other mushrooms, stems discarded and caps sliced |
2 (12-ounce) bunches spinach, tough stems removed and coarsely chopped or 2 (5-ounce) packages prewashed spinach, coarsely chopped |
3 tablespoons all-purpose flour |
3 cups milk |
8 ounces gruyère, shredded (2 cups) |
1 teaspoon salt |
1/2 teaspoon freshly ground pepper |
4 cups hot cooked brown or wild rice |
3 cups cooked chicken breast meat, shredded (12 ounces) |
Directions:
1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
2. Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
3. Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.
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