Dress up Chicken Friccaise Casserole

Name: Dress up Chicken Friccaise Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 (4 1/3 ounce) package quick-cooking long grain and wild rice mix; 2 cups cooked chicken, cubed; 1/3 cup onion, chopped; 1/3 cup fresh mushrooms, chopped; 3 tablespoons butter; 1 1/2 tablespoons flour; 3 tablespoons white wine; 1/3 cup chicken broth; 1 cup milk; 1/8 teaspoon pepper (to taste); 1/8 teaspoon salt (to taste); 2 teaspoons dried tarragon; 1 tablespoon lemon juice; 2 cups broccoli or 2 cups asparagus spears, 2 inch pieces; 1/2 cup cracker crumb; 1 tablespoon butter, room temperature

Submitted by WiGal

"My adaptation of a St. Croix County Extension recipe. Think if you had leftover pilaf (at least 2 cups) or leftover veggies, you could sub those in. I use skim milk but if you want to put in cream go ahead. Not me though. LOL! I also use sweet butter which does have salt in it. I see that the rice aspect is not showing up on NF. :( You could assemble this ahead but heat it up longer than suggested."

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Ready In:: 1hr
Ingredients:: 16
Serves:: 4

ingredients

1 (4 1/3 ounce) package quick-cooking long grain and wild rice mix
2 cups cooked chicken, cubed
¹⁄₃ cup onion, chopped
¹⁄₃ cup fresh mushrooms, chopped
Friccaise Sauce
3 tablespoons butter
1 ¹⁄₂ tablespoons flour
3 tablespoons white wine
¹⁄₃ cup chicken broth
1 cup milk
¹⁄₈ teaspoon pepper (to taste)
¹⁄₈ teaspoon salt (to taste)
2 teaspoons dried tarragon
1 tablespoon lemon juice
2 cups broccoli or 2 cups asparagus spears, 2 inch pieces
Topping
¹⁄₂ cup cracker crumb
1 tablespoon butter, room temperature

directions

Set out last ingredient listed to soften a bit.
Prepare the rice according to package directions except shorten the time to 15 minutes b/c it will finish in the oven. I don't use the seasoning pack or any butter when doing this -just whatever liquid is called for-I think the seasoning is too salty.
Spoon rice into an ungreased 2-1/2-qt. baking dish using a slotted spoon. (I discard the starchy liquid.).
Add chicken, onion, and mushrooms to rice, stir.
Preheat oven to 350 degrees.
Melt butter (3 tablespoons) in skillet.
Blend flour into butter until bubbly, gradually add wine, chicken broth, and milk, and stir until smooth and thickened.
Remove skillet from burner.
Add pepper, salt, tarragon, and tarragon to sauce.
WHILE making sauce, steam broccoli or asparagus for 5 minutes (until barely tender), drain, arrange veggies atop the rice.
Pour sauce over all.
Topping: Combine cracker crumbs and butter, sprinkle on top.
Bake for 20 minutes, add topping and bake another 10 to 15 minutes or until topping is crispy.