Sunday chicken casserole
Sunday Chicken Casserole
Ingredients:
1 1/3 cups cooked wild rice
4 (6 or 8 oz) boneless, skinless chicken breasts, size according to plan
1 tbsp light butter
1 tbsp flour
1 cup reduced-fat sour cream
3/4 cup water
1 tsp very-low-sodium chicken bouillon granules
2 cups fresh sliced mushrooms
1/2 cup grated part-skim mozzarella cheese
Preparation:
While the rice is cooking, rinse chicken and pat dry.
In a frying pan coated with cooking spray, melt the butter, but do not brown. Place the chicken in the pan and let cook over medium-high heat, turning the pieces until they appear to be done, about 10 minutes.
Remove the chicken from the pan, stir in the flour, and add the sour cream. Using a wire whisk to remove lumps, stir in the water and instant broth and mix well. Add the mushrooms. Stir and let this sauce simmer for 8 minutes.
Spread the cooked rice in the bottom of an 8x8-inch baking pan. Put the chicken fillets on top of the rice; then pour the sauce over the rice and chicken. Sprinkle the cheese on top.
Bake at 350 for 30 minutes.
Makes: 4 servings
Serving size: ¼ recipe
LA Exchange: 1 Protein, 1 Vegetable, 1 Starch, ½ Dairy, 1 Fat
The only thing I changed in this was using brown rice instead of the wild rice. Very good!!! Will definitely be making this one again!
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Thanks for the recipe
