Chicken, Mushroom and Wild Rice Hot-dish

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. Prep
25 min.
Cook
1 min.
Ready In
115 min.
8 servings
Trans-fat Free, Good source of fiber
 
Metric measurements

Ingredients

2cups water
1/2cup wild rice
2pounds chicken breasts trimmed, boneless and skinless
2tablespoons olive oil, extra-virginVideo
2each leeks chopped and rinsed*
1 1/2pounds mushrooms sliced
1cup sherry dry*
1/4cup flour, all-purpose
2cups milk, low-fatVideo
1/2cup parmesan, parmigiano-reggiano cheese, grated
1/2cup sour cream, light
1/3cup parsley leaves freshly chopped, flat-leave
1teaspoon salt
1/2teaspoon black pepper freshly ground, or to taste
2cups green beans frozen french-cut
1/2cup almonds sliced
* not incl. in nutrient facts

Directions

Add water and rice in a small heavy saucepan; bring to a boil.

Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.

Meanwhile, put chicken in a large skillet or saucepan.

Add lightly salted water to cover and bring to a boil.

Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

Transfer to a clean cutting board and let cool.

Heat oil in a Dutch oven or large high-sided skillet over medium heat.

Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes.

Stir in mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes.

Stir in sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes.

Sprinkle the vegetables with flour and stir to coat.

Add milk; bring to a simmer and cook for 1 minute, stirring often.

Add Parmesan, sour cream, parsley, salt and pepper.

Remove from the heat.

Preheat oven to 350°F.

Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

Cut the chicken into bite-size pieces.

Spread the rice evenly in an even layer in the prepared baking dish.

Top with the chicken, then green beans.

Pour the sauce over the top and spread evenly.

Sprinkle with almonds.

Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes.

Let stand for about 8 minutes before serving.

Serve warm and enjoy!

First published: last updated: 2014-04-13

 
 
 
 
 
 

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Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 37436% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 518mg 22%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 91g
Vitamin A 13% Vitamin C 16%
Calcium 21% Iron 15%
* based on a 2,000 calorie diet How is this calculated?