These 5 Casseroles Make Family Meal Planning Easy!

Check out what my friends at Eating Well had to say about this chicken mushroom and wild rice casserole:

I cheated with a rotisserie chicken. I used an onion and 2 cloves of garlic instead of the leeks. I also did not cook off all the mushroom liquid or sherry. Instead of mixing the flour to the mushrooms, I blended it into the milk and added this to the mushroom mixture, cooking until thickened. I found this created a moist but not runny casserole.

You won’t know what to do with yourself when you have your first serving. It’s shocking that such minimal ingredients can be so flavorful. I was happy with my results not changing the recipe at all but I do think garlic would be great. 

Ingredient

2 cups water

1/2 cup dry wild rice

2 pounds Tyson boneless, skinless chicken breasts, trimmed

2 tablespoons Bertolli extra-virgin olive oil

2 leeks, chopped and rinsed

1 1/2 pounds fresh mushrooms, sliced

1 cup dry cooking sherry

1/4 cup Gold Medal all-purpose flour

2 cups TruMoo milk

1/2 cup Kraft grated Parmesan cheese

1/2 cup Daisy reduced-fat sour cream

1/3 cup chopped flat-leaf parsley

1 teaspoon Morton salt

1/2 teaspoon freshly ground pepper

2 cups frozen French-cut green beans

1/2 cup sliced almonds

Directions

1. Combine 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.
2. Meanwhile, put Tyson 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.
3. Heat Bertolli 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. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle all the vegetables with Gold Medal flour and stir to coat. Add TruMoo milk; bring to a simmer and cook for 1 minute, stirring. Stir in Kraft Parmesan, Daisy sour cream, parsley, salt and pepper. Remove from the heat.
4. Preheat oven to 350 °F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with Pam cooking spray.
5. Cut the Tyson chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then the green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
6. Bake the casserole until golden brown, about 30 minutes. Let stand for 10 minutes then serve.

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Quick Tip: You can prepare this through step five then cover and refrigerate for up to two days before baking.

Thank you to Eating Well for this awesome recipe!