Active Time:1 hrTotal Time:1 hr 45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Active Time:1 hrTotal Time:1 hr 45 minsServings:8Yield:8 servings
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupswater½cupwild rice2poundsboneless, skinless chicken breasts, trimmed2tablespoonsextra-virgin olive oil2leeks, chopped and rinsed1 ½poundsmushrooms, sliced1cupdry sherry (see Note)¼cupall-purpose flour2cupslow-fat milk½cupgrated Parmesan cheese½cupreduced-fat sour cream⅓cupchopped flat-leaf parsley1teaspoonsalt½teaspoonfreshly ground pepper2cupsfrozen French-cut green beans½cupsliced almonds
Cook Mode(Keep screen awake)
Ingredients
2cupswater
½cupwild rice
2poundsboneless, skinless chicken breasts, trimmed
2tablespoonsextra-virgin olive oil
2leeks, chopped and rinsed
1 ½poundsmushrooms, sliced
1cupdry sherry (see Note)
¼cupall-purpose flour
2cupslow-fat milk
½cupgrated Parmesan cheese
½cupreduced-fat sour cream
⅓cupchopped flat-leaf parsley
1teaspoonsalt
½teaspoonfreshly ground pepper
2cupsfrozen French-cut green beans
½cupsliced almonds
Directions
Combine water and rice in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.
Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.
Heat oil in a Dutch oven or large high-sided skillet over medium heat. Add leeks and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes. Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.
Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.
Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.
Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
Tips
Make Ahead Tip: Prepare through Step 5; cover and refrigerate for up to 2 days or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 350°F for about 1 hour.
Note: Sherry is a type of fortified wine originally from southern Spain. “Cooking sherry” sold in many supermarkets can be high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)371Calories13gFat26gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
