For Menu Monday today I'm going to share a super easy and delicious recipe. This is one of our favorites. I got the recipe from Kalyn's Kitchen and adjusted based on what we had in our kitchen. This is a super easy recipe that uses leftover chicken or turkey. It's a great use for dark meat chicken, but this time I used white meat.
I had a very special helper to make this casserole also.
Brown Rice Casserole
with chicken or turkey, mushrooms, and cheese
adapted from Kalyn's Kitchen
1 1/2 cups uncooked brown rice
3 cups chicken stock or water
dash of salt
16 ounces of mushrooms - I used baby bellas, sliced
1 white onion
3 large stalks of celery
2 tsp. olive oil
1 1/2 - 2 cups of cooked chicken or turkey
1/2 cup of chicken or turkey stock
1/2 cup of sour cream (I use low-fat)
1/2 cup of shredded Parmesan
2 cups divided of cheddar cheese
Cook the rice in stock or water.
Chop the onion and celery. Saute onion and celery in olive oil for 10 minutes or so. I like my onions really cooked well. When the onions and celery are soft, I add in the mushrooms. I cook some of the water out of the mushrooms while I dice the chicken. This time I'm using chicken breast from the chicken I roasted last week. When the mushrooms are done, I add the diced chicken.
Once the rice is done and the chicken is warmed, mix the chicken mixture and the rice together in a large bowl. Pour over the sour cream mixture and mix well.
Pour this whole thing in a greased 9x13" casserole dish. Preheat the oven to 375. Bake the casserole for 25 minutes.
Sprinkle the 1 cup of cheddar cheese on top and bake for an additional 15 minutes.