Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole By Martha Stewart

Creamy Chicken and Rice Casserole

Ingredients

3 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

Creamy Chicken and Rice Casserole

Directions

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.

CHICKEN CASSEROLE

CHICKEN CASSEROLE 

This is a versatile chicken casserole recipe made with vegetables.

Ingredient:

Boneless chicken 1 kg, sliced
Onions 4 tbsp, chopped

Black pepper 2 tsp,

Chili powder 2 tsp

Mustard powder 2 tsp

Flour 4 tbsp, heaped

Ketchup 1 cup

White sauce 5 cups

Worcester sauce 4 tbsp

Egg head boiled 4

Oil 1/2 cup

Water 4 cups
Garlic paste 2 tsp
Capsicum 2, sliced
Oregano leaves 2 tsp
Pasta 3 cup, boiled

For topping:

Grated cheddar cheese 2 cup
Fresh bread crumbs 2 cup
Egg 4  beaten
for White sauce:
Flour 6 tbsp, heaped
Salt 1 tsp
Pepper 1 tsp
Mustard powder 1 tsp
Butter 4 tbsp
Stock cube 1 or chicken powder 1 tsp
Milk 3 cup
Water 2 cup

Method for white sauce:

1. Heat butter in a pan, add flour, salt, pepper and mustard powder, sauté for 1 minutes,   remove from stove.
2. Add water, milk & chicken powder and cook till thick.

Method for casserole:

1. Heat oil in a pan, fry onion and sauté it.
2. Add chicken and garlic paste, & cook for 8 minutes.
3. Then add ketchup, flour and all seasonings and water, cook for 10 minutes till thick.
4. Remove mixture from the fire, and  add all chicken mixture in a oven proof dish, add on it boiled pasta, boiled sliced egg, capsicum and oregano leaves.
5. Spread with white sauce, then spread grated cheese, beaten egg, bread crumbs, dot with butter.
6. Bake it, on 180c for ½ an hour. until hot and bubbly and lightly browned.