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!