Get it all on this Recipe...
1 can (6 oz.) sliced mushrooms
1 cup brown rice, uncooked
2 tbsp. olive oil
1/2 cup chopped onions
1/2 cup flour
1 1/2 cup chicken broth
1 1/2 cup half-and-half
3 cup boneless, skinless, cooked chicken, diced
2 tsp. dried parsley flakes
1/4 tsp. coarse ground black pepper
1/2 cup slivered blanched almonds
Preheat oven to 350 degrees.
Drain mushrooms; reserve liquid.
Prepare rice according to package directions.
While rice is cooking, heat oil in a large skillet. Add onions and sauté until transparent.
Stir in flour; add chicken broth and reserved liquid from mushrooms, stirring constantly until mixture is smooth.
Add half-and-half. Continue stirring until thick.
Add chicken, parsley and pepper; stir to combine.
Pour mixture into a large casserole dish. Sprinkle almonds on top. Bake for 25 minutes or until mixture is hot and bubbly.
Chicken Rice and Mushroom Casserole
Adapted from the Holiday Cookbook. Chicken, rice and mushrooms team up to make a hearty, tasty casserole.
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