Chicken and Triple Mushroom Casserole |
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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 8 |
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In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips Ingredients:
1/2 cup unsalted butter |
1 medium onion, finely chopped |
1 1/2 lbs assorted mushrooms, coarsely chopped (such as button, cremini, shiitake, trumpet, oyster) |
1 teaspoon dried thyme |
1 1/2 teaspoons salt |
1/2 teaspoon fresh ground black pepper |
1/4 cup marsala wine |
1 grated lemon, zest of |
1/2 cup finely chopped dried apricot |
3 cups cooked chicken, cut into bite-size pieces (or shredded) |
4 cups cooked wild rice |
1 1/2 cups chicken broth |
Directions:
1. Coat the insert of a 5- to 7-quart slow cooker with nonstick cooking spray or line it with a slow cooker liner according to the manufacturer's directions.
2. Melt the butter in a large skillet over med-high heat.
3. Add the onion, mushrooms, thyme, salt, and pepper and saute until the mushrooms begin to turn golden, 5-7 minutes.
4. Stir in the Marsala; remove from the heat, and set aside to cool.
5. Put the remaining ingredients in the slow cooker insert.
6. Add the cooled mushrooms and stir to combine.
7. Cover and cook on HIGH for 2-3 hours, until the casserole is cooked through.
8. Remove the cover and cook until the liquid is absorbed, an additional 30-45 minutes.
9. Serve from the cooker set on warm.
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