Ingredients
-
3
-
8
-
1/4
-
1
-
1/4
-
1/2
-
1/2
-
1/4
-
1/4
-
2
-
1
-
1 1/2
-
3
-
1/2
-
Directions
Casserole of Chicken (Or Turkey), Rice, and Mushrooms, In ‘From a Southern Oven’ by Jean Anderson, This is a very tasty casserole I was looking for a recipe that didn’t use canned soup, so this was what I needed I added 1/4 tsp garlic salt, used half sour cream and half milk for the half-and-half, and used less chicken and added some fully cooked veggies (broccoli or mixed veggies) to round it out I didn’t have pecans, so used some crushed stuffing mix and cheese , In ‘From a Southern Oven’ by Jean Anderson
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Steps
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1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Lightly Butter a 2 1/2 Quart Casserole; Set Aside. |
|
3
Done
|
Melt 1 Tbs Butter in a Large Heavy Skillet Over Medium Heat, Add Mushrooms, and Cook, Stirring Often, 8-10 Minutes Until Juices Evaporate. |
|
4
Done
|
With Slotted Spoon, Transfer Mushrooms to a Small Bowl; Add Wine, Toss Lightly, and Set Aside. |
|
5
Done
|
Add Remaining Butter to Skillet and Stir-Fry Onion 6-8 Minutes Until Lightly Browned. |
|
6
Done
|
Blend in Flour, Salt, Pepper, Thyme, and Sage, and When Smooth, Add Broth Gradually, Stirring Briskly to Incorporate Flour. |
|
7
Done
|
Mix in Half-and-Half and Cook, Stirring Constantly, 3-5 Minutes Until Mixture Boils and Thickens. |
|
8
Done
|
Taste For Salt and Pepper and Adjust as Needed. |
|
9
Done
|
Return Mushrooms to Skillet Along With Any Wine in Bowl, Then Mix in Cooked Rice and Diced Chicken. |
|
10
Done
|
Transfer to Casserole, Spreading to Edge, and Top With Pecans. |
|
11
Done
|
Slide Onto Middle Oven Rack and Bake, Uncovered About 25 Minutes Until Bubbling and Lightly Browned. |
|
12
Done
|
Serve Hot With Baby Green Peas, Butter Beans, or Asparagus or Broccoli. |
