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Ingredients Jump to Instructions ↓

  1. 3 Chicken breasts, shreaded

  2. 8 oz Wild rice , cooked

  3. 8 oz Mushroom s (reconstituted if dry)

  4. 2 tbs Butter

  5. 2 Shallot s, diced

  6. 6 clove s Garlic

  7. 3 tbs Flour

  8. 1 1/2 cup Chicken stock

  9. 1/2 cup Cream

  10. 1/2 cup Parmesan cheese , grated

  11. 1/4 cup Almond s or Breadcrumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Simultaneously poached chicked and steam mushrooms in a double boiler. Finish mushrooms by boiling in poaching liquid. Reserve 1.5 cups of the poaching liquid. Sautee shallots and garlic in Le Cruset. Stir in flour. Whisk in chicken stock and bring to a simmer. Whisk in cream/milk and return to a simmer. When sauce has thickened, add chicken, rice, mushrooms to pot. Stir mixture in casserole dish. Sprinkle with parmesan and almonds/breadcrumbs and bake for 30 minutes.

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