Ingredients:
- 2 tablespoons of butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 5 garlic cloves, minced
- 16 ounces mushrooms, sliced
- 1 1/2 tablespoons flour
- 1/2 cup fat-free half & half
- 2 cups low-sodium chicken broth or stock
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup brown rice, uncooked
- 2 packed cups coarsely chopped cooked chicken
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
Directions:
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Prepare Mushroom Sauce: In a large skillet, heat the butter and olive oil over medium-high heat until melted. Add the diced onions and sliced mushrooms, and cook, stirring occasionally, until softened, about 5-7 minutes.
- Add Garlic and Flour: Stir in the minced garlic and season with salt and pepper. Sprinkle the flour on top and stir in for 1 minute until well incorporated.
- Prepare Casserole: Pour in the fat-free half & half and stir until combined. Then, gradually add the low-sodium chicken broth or stock, stirring constantly, until the mixture thickens slightly.
- Prepare Casserole: Spray a 9-inch-by-13-inch casserole dish with non-stick spray. Spread the uncooked brown rice in an even layer at the bottom. Top with the chopped cooked chicken, then pour the mushroom sauce over everything. Sprinkle the chopped fresh parsley on top.
- Bake: Cover the casserole dish tightly with foil and bake in the preheated oven until bubbly, about 45 minutes. If the rice is not fully cooked at this point, increase the oven temperature to 400°F (200°C) and bake until the rice is tender.
- Add Parmesan Cheese: Remove the foil from the casserole, sprinkle the grated Parmesan cheese over the top, and bake for an additional 5 minutes until the cheese is melted and bubbly.
- Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy this comforting Chicken Mushroom Casserole with family and friends