Zesty Chicken and Mushroom Casserole
with Wild Rice Medley
Zesty chicken, wild rice and earthy mixed mushrooms are the star ingredients of a comforting and hearty casserole that is sure to impress the whole family.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
½ cup
Wild Rice Medley
200 g
Mixed Mushrooms
170 g
Green Beans
113 g
Mirepoix
7 g
Thyme
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 mL
Cream
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
1 tbsp
Chicken Stock Powder
(Contains Soy)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Stir together stock powder, wild rice medley and 1 cup (2 cups) water in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, thinly slice mushrooms.Trim, then cut green beans into 1-inch pieces. Strip thyme leaves from stems, then finely chop.Combine crispy shallots and Parmesan in a small bowl.
Pat chicken dry with paper towels. Season with salt, pepper and Zesty Garlic Blend.Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, add 1 tbsp (2 tbsp) oil to the same pan, then mushrooms and mirepoix. Cook, stirring occasionally, until veggies begin to soften, 1 min. Add beans and 1 tbsp (2 tbsp) water. Cook, stirring occasionally, until beans are tender-crisp and water evaporates, 4-5 min. Season with salt and pepper.
Sprinkle Cream Sauce Spice Blend over veggies. Cook, stirring often, until veggies are coated, 30 sec.Reduce heat to medium, then add cream, half the thyme and 1/2 cup (1 cup) water to the same pan. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper.Remove from heat, then stir in rice.
Transfer casserole mixture to a lightly oiled 8x8-inch baking dish (use 9x13-inch for 4 ppl). Sprinkle Parmesan-shallot topping mixture (from step 2) over top. Bake in the bottom of the oven until Parmesan melts slightly, 2-3 min.Let casserole stand to cool slightly, 5 min. Meanwhile, thinly slice chicken.Divide casserole between plates. Top with chicken.Sprinkle remaining thyme over top.
