"We don't become southern, we're born that way."

Sunday, March 9, 2014

Mushroom, Chicken and Rice Casserole Recipe

So I made a new recipe tonight and it turned out so good that I had to share it. I wasn't planning on that, so that is why it is a picture of it half eaten! It goes great with a green vegetable or a side salad. I made steamed peas tonight. And the best thing about this is that it is ALL real food! No cream of soups in here.

1 C. brown rice and 1/4 C. wild rice (uncooked measurements) cook it beforehand
8 oz. package of fresh baby bella mushrooms sliced and sauteed
1/2 C. onion diced and sauteed
2 C. cooked chicken breast shredded
1/2 C. chicken broth
1/2 C. sour cream (or plain yogurt)
1/2 C. parmesan cheese shredded
8 oz. block of colby jack cheese shredded and divided in half
salt and pepper to taste

1. Cook your rice.
2. Prepare and sautee the mushrooms and onions. Do them separately. Preheat your oven to 350.
3. In a large mixing bowl combine the chicken broth and sour cream. Add in the parmesan and half of the colby jack and the shredded chicken. Add in mushrooms and onions as finished. Salt and pepper. Combine. Add in the rice. Mix in gently.
3. Spread into a greased 9X13 casserole dish.
4. Sprinkle the rest of the colby jack over the top and cover with foil.
5. Bake for 30-40 minutes on 350.

Mushroom, Chicken and Rice Casserole

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