Creamy Chicken Casserole with Reese Sherry Cooking Wine
Preparation Time: 45 min
Cooking Time: 1 hour
Serves 8
INGREDIENTS
- 2 cups water
- ½ cup Reese Wild Rice
- 2 lbs. trimmed boneless, skinless chicken breasts
- 2 tbsp. DaVinci Extra Virgin Olive Oil
- 2 leeks, chopped and rinsed
- 2 ½ jars of Reese Mushrooms, sliced
- 1 cup Reese Sherry Cooking Wine
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- ½ cup Parmesan cheese, grated
- ½ cup reduced-fat sour cream
- ⅓ cup flat-leaf parsley, chopped
- 2 cups frozen French-cut green beans
- ½ cup almonds, sliced
- Salt and pepper, to taste
DESCRIPTION
This light but hearty casserole pairs colorful whole grain wild rice with mushrooms and chicken for a deliciously filling and easy meal.
DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a small heavy saucepan, bring water and rice to a boil.
3. Cover and reduce heat to a simmer. Cook 35–40 minutes or until tender. Drain.
4. In a large skillet, bring chicken and lightly salted water to a boil. Cover, reduce heat, and let simmer for 10–15 minutes or until chicken is fully cooked.
5. Transfer to a plate and let cool.
6. In a Dutch oven, heat oil over medium heat.
7. Add leeks and cook for 4–5 minutes, stirring occasionally.
8. Add mushrooms and stir occasionally; cook for 12¬–14 minutes or until the liquid has evaporated.
9. Increase heat to high and add sherry. Cook 5 to 7 minutes.
10. Sprinkle green beans with flour and evenly coat.
11. Add milk to vegetable mix, and simmer for 1 minute, stirring constantly.
12. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
13. Cut the chicken into bite-size pieces.
14. Spread the rice evenly in a 9×13-inch greased baking dish.
15. Cover rice with the chicken and then add a layer of green beans. Pour the sauce over the top and spread evenly.
16. Top with almonds.
17. Bake the casserole for 30 minutes or until it is bubbling.
18. Let stand for 10 minutes.
2. In a small heavy saucepan, bring water and rice to a boil.
3. Cover and reduce heat to a simmer. Cook 35–40 minutes or until tender. Drain.
4. In a large skillet, bring chicken and lightly salted water to a boil. Cover, reduce heat, and let simmer for 10–15 minutes or until chicken is fully cooked.
5. Transfer to a plate and let cool.
6. In a Dutch oven, heat oil over medium heat.
7. Add leeks and cook for 4–5 minutes, stirring occasionally.
8. Add mushrooms and stir occasionally; cook for 12¬–14 minutes or until the liquid has evaporated.
9. Increase heat to high and add sherry. Cook 5 to 7 minutes.
10. Sprinkle green beans with flour and evenly coat.
11. Add milk to vegetable mix, and simmer for 1 minute, stirring constantly.
12. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
13. Cut the chicken into bite-size pieces.
14. Spread the rice evenly in a 9×13-inch greased baking dish.
15. Cover rice with the chicken and then add a layer of green beans. Pour the sauce over the top and spread evenly.
16. Top with almonds.
17. Bake the casserole for 30 minutes or until it is bubbling.
18. Let stand for 10 minutes.