Tuesday, April 22, 2014

Make It Ahead of Time

The following is a dinner that takes a little extra time to make, but it can be made ahead and then you can pop it in the oven to be ready whenever you want dinner.

Creamy Chicken and Rice Casserole


2 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
2 shallots, minced
Salt and pepper
2 tablespoons all-purpose flour
2 1/4 cups chicken broth
4 cups shredded chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown)
1/2 cup frozen peas
1/2 cup fresh parsley, chopped
1/2 cup reduced-fat sour cream
1 cup fresh breadcrumbs


Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and shallots and season with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.

Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.

Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.

Source: Martha Stewart Living, March 2013. You can find it here.

Notes: Be generous on seasoning this with salt and pepper. This was a great, basic dinner. Kind of a like a main dish risotto.


  1. I'm gong to try this one. Print up time.

  2. I really liked this. It made for good lunch leftovers too.