This was good, but mine wasn't quite as dry as I would have liked. The sauce didn't seem to be thickening, so that was probably the problem. I thought, though, that it might have been thick enough after I added the cheese. I probably will make this again, and uncover it for the last ten minutes. I'll try the panko breadcrumbs, too.
Chicken and Rice Casserole with Spinach and Shiitakes
We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.
Bake: 45 Minutes
- 4 tablespoons butter, divided
- 1 medium onion, halved vertically and thinly sliced crosswise (about 1 cup)
- 2 garlic cloves, minced
- 1 pound shiitake or other mushrooms, stems discarded and caps sliced
- 2 (12-ounce) bunches spinach, tough stems removed and coarsely chopped OR 2 (5-ounce) packages prewashed spinach, coarsely chopped
- 3 tablespoons all-purpose flour
- 3 cups milk
- 8 ounces Gruyère, shredded (2 cups)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 cups hot cooked brown or wild rice
- 3 cups cooked chicken breast meat, shredded (12 ounces)
- 1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.
- 2. Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.
- 3. Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.
Only you will be able to view, print, and edit this note.Add Note