Casserole of Chicken (Or Turkey), Rice, and Mushrooms

Name: Casserole of Chicken (Or Turkey), Rice, and Mushrooms
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 44.37 ml unsalted butter or 44.37 ml vegetable oil; 226.79 g baby bella mushrooms or 226.79 g white mushrooms, trimmed, wiped clean, and thinly sliced; 59.14 ml dry white wine or 59.14 ml vermouth; 1 large yellow onion, coarsely chopped; 59.14 ml unsifted all-purpose flour; 2.46 ml salt, to taste; 2.46 ml fresh ground black pepper, to taste; 1.23 ml dried thyme, crumbled; 1.23 ml rubbed sage; 473.18 ml chicken broth; 236.59 ml half-and-half; 354.88 ml converted rice, cooked according to package directions; 709.77 ml diced cooked chicken or 709.77 ml turkey; 118.29 ml coarsely chopped pecans

Submitted by ratherbeswimmin

"In 'From a Southern Oven' by Jean Anderson"

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Ready In:: 1hr 10mins
Ingredients:: 14
Serves:: 6

ingredients

44.37 ml unsalted butter or 44.37 ml vegetable oil
226.79 g baby bella mushrooms or 226.79 g white mushrooms, trimmed, wiped clean, and thinly sliced
59.14 ml dry white wine or 59.14 ml vermouth
1 large yellow onion, coarsely chopped
59.14 ml unsifted all-purpose flour
2.46 ml salt, to taste
2.46 ml fresh ground black pepper, to taste
1.23 ml dried thyme, crumbled
1.23 ml rubbed sage
473.18 ml chicken broth
236.59 ml half-and-half
354.88 ml converted rice, cooked according to package directions
709.77 ml diced cooked chicken or 709.77 ml turkey
118.29 ml coarsely chopped pecans

directions

Preheat oven to 375°.
Lightly butter a 2 1/2 quart casserole; set aside.
Melt 1 tbs butter in a large heavy skillet over medium heat, add mushrooms, and cook, stirring often, 8-10 minutes until juices evaporate.
With slotted spoon, transfer mushrooms to a small bowl; add wine, toss lightly, and set aside.
Add remaining butter to skillet and stir-fry onion 6-8 minutes until lightly browned.
Blend in flour, salt, pepper, thyme, and sage, and when smooth, add broth gradually, stirring briskly to incorporate flour.
Mix in half-and-half and cook, stirring constantly, 3-5 minutes until mixture boils and thickens.
Taste for salt and pepper and adjust as needed.
Return mushrooms to skillet along with any wine in bowl, then mix in cooked rice and diced chicken.
Transfer to casserole, spreading to edge, and top with pecans.
Slide onto middle oven rack and bake, uncovered about 25 minutes until bubbling and lightly browned.
Serve hot with baby green peas, butter beans, or asparagus or broccoli.

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Reviews

This is a very tasty casserole. I was looking for a recipe that didn't use canned soup, so this was what I needed. I added 1/4 tsp garlic salt, used half sour cream and half milk for the half-and-half, and used less chicken and added some fully cooked veggies (broccoli or mixed veggies) to round it out. I didn't have pecans, so I used some crushed stuffing mix and cheese.

Goodeatin