Chicken Mushroom Casserole
Nutrition Information
- Serves: 8
- Calories: 360
- Fat: 12g
- Carbohydrates: 22g
- Sodium: 750mg
- Fiber: 3g
- Protein: 39g
- Cholesterol: 105mg
Type: Entree
Ingredients
- 4 tablespoons butter, divided
- 8 (5 oz) chicken breast halves
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 pound small button mushrooms, halved
- ¼ cup sherry
- 2 tablespoons flour
- 2 (14 oz) cans low sodium chicken broth
- 1 (6 oz) box long-grain wild rice mix
- 1 teaspoon of flavor packet from rice mix (discard remaining)
- ⅓ cup Parmesan cheese
- 2 tablespoons parsley, chopped
- 1 tablespoon fresh sage
- ½ teaspoon each salt and pepper
- ¼ cup sliced almonds, toasted
Instructions
- Preheat oven to 375 degrees. In large skillet, heat 2 tablespoons butter.
- Pat chicken dry with paper towels and place in skillet. Cook over medium heat for 3 minutes or until browned. Turn and brown on other side. Remove from skillet and hold.
- In same skillet, add shallots and garlic and sauté for about 2 minutes. Add mushrooms and cook, stirring often, for 5 minutes. Stir in sherry and cook for one minute.
- Push mushroom mixture to one side of skillet. Add 2 tablespoons butter to empty side of skillet. Melt butter and slowly stir in flour until blended. Once flour is blended in, mix contents of skillet together and gradually whisk in broth. Cook 2 minutes until slightly thickened. Remove from heat and add rice mixture. Add 1 tablespoon seasoning packet, Parmesan cheese, herbs, salt and pepper. Spoon carefully (mixture will be liquid) into 9x 13-inch baking dish sprayed with cooking spray. Top with chicken breasts.
- Bake uncovered for 30-35 minutes. Remove from oven and let stand for 10 minutes. Sprinkle with almonds and serve.
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