Chicken and Brown Rice Casserole


--1 1/2 cups of brown rice-1 1/2 cups chicken broth
--1 1/2 cups milk, divided ( I used soy)
--3/4 cup flour --1 small yellow onion, diced --8 oz sliced mushrooms
-3-4 chicken breast halves or equivalent parts (1 used 3 huge frozen breast halves)
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika


Combine all of the chicken broth (1 1/2 cups) and 1/2 cup of milk in a sauce pan and heat over medium heat on the stove. In a separate bowl, whisk the remaining 1 cup of milk with 3/4 cup flour. When the broth and milk have begun to boil, reduce heat, and slowly stir in the milk and flour mixture. When everything is fully incorporated, set the pot aside to cool.

Spray pan with cooking spray. Add the rice and seasonings to pan. Chop up the onion, and add it with the mushrooms. Stir in your broth, flour, and milk mixture. The rice will turn a bit red from the paprika. Lay the chicken pieces on top.

Bake at 350 for approximately an hour or until all liquid is absorbed.


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