Chicken and mushroom casserole

Ingredients

• 2-4 chicken breasts

• 1-2 cups cream of mushroom sauce

• ½ cup of water

• 1 cup of rice

• dollop of olive oil

• pepper to taste

FOR THE MUSHROOM SAUCE

• 1 tablespoon unsalted butter

• 2 cloves garlic, minced

• 8 ounces cremini mushrooms, thinly sliced

• 2 tablespoons all-purpose flour

• 1/2 to 1 cup of chicken stock

• 1 1/2 cups half and half*

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried basil

• Pinch of crushed red pepper flakes

• Kosher salt and freshly ground black pepper, to taste

Instructions

• Heat olive oil in large frying pan at a high temperature. Pat chicken breasts dry before placing in frying pan.

• Brown chicken.. Sprinkle a modest amount of pepper or favoured herb.

• When brown, turn heat down to low and add 1-2 cups of cream of mushroom sauce, depending on how much rice you’re making. (More than 1 cup of rice might require extra sauce) Add water. Cover and let simmer on low heat for 15 minutes. Stir occasionally.

• While chicken is simmering, cook rice separately.

• Place cooked rice in large casserole dish. Add chicken and pour sauce overtop.

• Bake 325⁰ F for 30 minutes.

Mushroom Sauce

• To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes

• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes