Casserole of Chicken (Or Turkey), Rice, and Mushrooms |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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In 'From a Southern Oven' by Jean Anderson Ingredients:
3 tablespoons unsalted butter or 3 tablespoons vegetable oil |
8 ounces baby bella mushrooms or 8 ounces white mushrooms, trimmed, wiped clean, and thinly sliced |
1/4 cup dry white wine or 1/4 cup vermouth |
1 large yellow onion, coarsely chopped |
1/4 cup unsifted all-purpose flour |
1/2 teaspoon salt, to taste |
1/2 teaspoon fresh ground black pepper, to taste |
1/4 teaspoon dried thyme, crumbled |
1/4 teaspoon rubbed sage |
2 cups chicken broth |
1 cup half-and-half |
1 1/2 cups converted rice, cooked according to package directions |
3 cups diced cooked chicken or 3 cups turkey |
1/2 cup coarsely chopped pecans |
Directions:
1. Preheat oven to 375°.
2. Lightly butter a 2 1/2 quart casserole; set aside.
3. Melt 1 tbs butter in a large heavy skillet over medium heat, add mushrooms, and cook, stirring often, 8-10 minutes until juices evaporate.
4. With slotted spoon, transfer mushrooms to a small bowl; add wine, toss lightly, and set aside.
5. Add remaining butter to skillet and stir-fry onion 6-8 minutes until lightly browned.
6. Blend in flour, salt, pepper, thyme, and sage, and when smooth, add broth gradually, stirring briskly to incorporate flour.
7. Mix in half-and-half and cook, stirring constantly, 3-5 minutes until mixture boils and thickens.
8. Taste for salt and pepper and adjust as needed.
9. Return mushrooms to skillet along with any wine in bowl, then mix in cooked rice and diced chicken.
10. Transfer to casserole, spreading to edge, and top with pecans.
11. Slide onto middle oven rack and bake, uncovered about 25 minutes until bubbling and lightly browned.
12. Serve hot with baby green peas, butter beans, or asparagus or broccoli.
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