Cozy Comfort Chicken Shiitake Rice Casserole
Ingredients:
4 tablespoons butter, divided
1 medium onion, chopped
2 cloves garlic, minced
1 shallot, chopped
1 pd shiitake mushrooms, stems discarded, caps sliced
2 bunches fresh spinach, washed, stems removed, chopped
3 tablespoons all-purpose flour
3 cups whole milk
8 oz Gruyere cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
4 cups white rice, cooked, hot
3 cups chicken breast, cooked & shredded
Go ahead and preheat your oven to 375 F, or 190 C.
In a large skillet- heat 1 tablespoon butter over medium-high heat. Add onion and cook until softened. Stir in garlic and shallots, cook for 2 minutes. Add shiitakes and cook about 8 minutes, or until softened.
Add 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt. Add remaining spinach and cook for a couple more minutes, or until all spinach has taken on a wilting look.
In another large skillet- melt remaining 3 tablespoons butter over medium-high heat. Add flour and cook for 1 minute, whisking throughout. Slowly whisk in milk and cook for 5 minutes, or until mixture comes to a boil and thickens.
Remove skillet from heat & whisk in Gruyere until smooth. Now whisk in the salt and pepper. Add spinach mix, rice and chicken. Transfer mixture to a 13 x 9 casserole dish and bake for 45 minutes covered with aluminum foil.
Ingredients:
4 tablespoons butter, divided
1 medium onion, chopped
2 cloves garlic, minced
1 shallot, chopped
1 pd shiitake mushrooms, stems discarded, caps sliced
2 bunches fresh spinach, washed, stems removed, chopped
3 tablespoons all-purpose flour
3 cups whole milk
8 oz Gruyere cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
4 cups white rice, cooked, hot
3 cups chicken breast, cooked & shredded
Go ahead and preheat your oven to 375 F, or 190 C.
In a large skillet- heat 1 tablespoon butter over medium-high heat. Add onion and cook until softened. Stir in garlic and shallots, cook for 2 minutes. Add shiitakes and cook about 8 minutes, or until softened.
Add 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt. Add remaining spinach and cook for a couple more minutes, or until all spinach has taken on a wilting look.
In another large skillet- melt remaining 3 tablespoons butter over medium-high heat. Add flour and cook for 1 minute, whisking throughout. Slowly whisk in milk and cook for 5 minutes, or until mixture comes to a boil and thickens.
Remove skillet from heat & whisk in Gruyere until smooth. Now whisk in the salt and pepper. Add spinach mix, rice and chicken. Transfer mixture to a 13 x 9 casserole dish and bake for 45 minutes covered with aluminum foil.
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