Recipe: Chicken, Mushroom, and Brown Rice Bake

by Elizabeth on May 26, 2010 · 0 comments

in recipes

I found this recipe way back in December and it’s taken me this long to try it, adapt it, and share it.  That shouldn’t be any indication that I didn’t like it, because this is one delicious recipe.  My family raved about it and, for once, had no suggestions to improve it.  I found this recipe at Finding Joy in My Kitchen and SnoWhite adapted it from Amy’s version at Simply Sugar and Gluten Free, where it was first adapted from a Rachel Ray recipe.  So this recipe has gone around the block.  I imagine there are tons of different ways to make it, but I meshed both versions together to get the one I like the best.  Adding in broccoli makes it a one-dish meal, but feel free to leave it out and serve a salad or veggie on the side.  
Chicken, Mushroom, and Brown Rice Bake – 6-8 servings
2 1/3 cups chicken broth
1 1/2 cups brown rice
1 tablespoon butter
1 large onion, chopped
3 cloves garlic, minced
8 oz sliced button mushrooms
2-3 tablespoons white wine
Kosher salt, to taste
12 oz frozen chopped broccoli, thawed 
2 cups cooked, chopped chicken
1 cup chicken broth
2 teaspoons cornstarch
1 cup heavy cream, divided
1/4 tsp white pepper
1/2 cup Parmesan cheese
Preheat oven to 350 degrees.  
Bring 2 1/3 cups of chicken broth to a boil in the microwave.  Spread rice evenly over the bottom of a 9×13 inch glass baking dish.  Pour boiling broth over rice and cover tightly with 2 layers of foil.  Bake for 30 minutes.
While rice is baking, melt butter (and a little olive oil if you like, I do) in a large skillet over medium heat.  Add chopped onions and cook until soft and translucent, 5-8 minutes.  Add in garlic and cook for another minute.  Add in mushrooms and cook until liquid has evaporated (mostly), about another 8-10 minutes.  Deglaze pan with white wine.  Stir in broccoli, chicken, 1 cup broth, salt, and white pepper; bring to a low simmer and cook for 5-10 minutes. 
Place cornstarch in a small bowl and combine with 1 tablespoon of cream until cornstarch is disolved and mixture is thick.  Add remaining cream to skillet and stir to combine.  Add in the slurry and stir until mixture is thickened, 3-5 minutes.  
Remove rice from oven and pour chicken/mushroom/broccoli mixture over.  Do not stir.  Cover tightly again and bake for 25-30 minutes or until all the liquid is gone and the dish is bubbly. 
Remove from oven and uncover.  Add the cheese and return to the oven for 5 minutes or so to allow the cheese to melt and brown.  Serve immediately and enjoy!
Note: Amy uses leeks in place of the onion and garlic.  It’s a nice touch if you prefer the flavor of leeks over onions and garlic.  Use two large leeks and clean them thoroughly.  Proceed as directed.  
I borrowed this picture from SnoWhite, because I forgot to take a picture and she has amazing photos of all her recipes!

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