CHICKEN AND MUSHROOM CASSEROLE

CHICKEN AND MUSHROOM CASSEROLE image

Categories Chicken

Yield Serves 4

Number Of Ingredients 16

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Ingredients

1 cup raw rice
1/2 cup butter
4 boneless skinless Chicken breasts (or the equivalent of chicken tenders) sliced
1/4 cup chopped shallots
1 t dried tarragon
1 t fresh lemon juice and/or 1/2 t grated lemon zest (opt.)
1/2 lb. mushrooms halved or quartered
2 T chopped chives
1 T chopped onions
1 t salt
1/2 t tarragon
1/8 t cayenne
1 T flour
1/2 pint heavy cream
1 T chopped parsley
chicken broth

Steps:

1. Prepare rice as directed. Let cool slightly. 2. Melt some butter in heavy large skillet over medium heat. Add chicken and cook 1 minute per side. Stir in shallots and tarragon and saute until chicken is almost done. Add lemon if you choose. 3. Spread rice in a shallow 1 1/2 qt. buttered baking dish along the bottom and up the sides to create a well. 4. Place chicken in the well. 5. Add more butter to the skillet. Saute mushrooms with seasonings in butter about 5 min. Blend in flour. Add cream. Cook, stirring until thickened. (If you prefer more sauce - add some chicken broth and stir.) 6. Spoon mushroom mixture over the chicken. Sprinkle with parsley. 7. Bake at 400 degrees for 12 - 15 minutes.

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