This creamy chicken casserole is loaded with tasty Portobello mushrooms, wild rice, and a cheesy homemade cream sauce. It's a great one-dish dinner bake and so easy to throw together.
10ouncesportabella mushroomshalved then thinly sliced
¼cupall-purpose flour
1cupchicken stock
1cupmilk
2cupschicken breastscooked and chopped
1cupcheddar cheeseshredded
¾cuppanko bread crumbs
½cupparmesan cheesefinely shredded
2tablespoonsbuttermelted
salt and pepperto taste
Instructions
Bring about 4 cups of water to boil in a medium pot, add the rice blend then cover, reduce heat and simmer until about 5 minutes below package recommended cook time.
Preheat the oven to 350 F (175 C).
Heat the butter in a large, nonstick skillet, then add the celery and onion and cook over medium low heat for about 3 - 5 minutes, until softened.
Increase the heat to medium high, add the mushrooms and cook for about 3 more minutes, or until the mushrooms begin to release their juices.
Sift the flour over the mushrooms, stir to combine, then add the stock and milk and cook over medium high heat until thickened and bubbling (stirring constantly) - about 5 minutes.
Stir in the chicken and cheese, generously salt and pepper and remove from heat.
When the rice is cooked, drain it well, then immediately stir into the chicken mixture.
Grease a large casserole dish and transfer the chicken to the dish.
Put the breadcrumbs in a small bowl, add the parmesan - drizzle with melted butter and toss well, then sprinkle over the top of the casserole.
Cook in the oven for about 35 - 40 minutes, until golden brown and bubbly.
Recipe Notes
member to season the chicken breast generously before cooking. This will enhance the flavor of your final dish. I usually season my breasts with smoked paprika, onion powder, cumin, pepper, salt, and garlic powder. But don't limit yourself, though.
For the wild rice blend, I usually use Uncle Ben's wild rice packet.
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