Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter, divided

  2. 1 medium onion, chopped

  3. 2 cloves garlic, minced

  4. 1 shallot, chopped

  5. 1 pd shiitake mushrooms , stems discarded & caps sliced

  6. 2 bunches fresh spinach, washed, stems removed & chopped

  7. 3 tablespoons all-purpose flour

  8. 3 cups whole milk

  9. 8 oz Gruyere cheese, shredded

  10. 1 teaspoon salt

  11. 1/2 teaspoon pepper

  12. 4 cups white rice, cooked & hot

  13. 3 cups chicken breast, cooked & shredded What's Next: Go ahead and preheat your oven to

  14. 375 F, or 190 C. In a large skillet- heat

  15. 1 tablespoon butter over medium-high heat. Add onion and cook until softened. Stir in garlic & shallots, cook for 2 minutes. Add shiitakes and cook about 8 minutes, or until softened. Add

  16. 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt. Add remaining spinach and cook for a couple more minutes, or until all spinach has taken on a wilting look. In another large skillet- melt remaining

  17. 3 tablespoons butter over medium-high heat. Add flour and cook for 1 minute, whisking throughout. Slowly whisk in milk and cook for 5 minutes, or until mixture comes to a boil and thickens. Remove skillet from heat & whisk in Gruyere until smooth. Now whisk in the salt & pepper. Add spinach mix, rice & chicken. Transfer mixture to a

  18. 13 x 9 casserole dish and bake for 45 minutes covered with aluminum foil.  Enjoy this quite frankly, delicious dish and let it help you get through the rest of the week in tasty comfort. Eat well & Laugh often. Tweet

Instructions Jump to Ingredients ↑

  1. We know all about shiitakes , 


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