Make Ahead Chicken, Rice and Mushroom Casserole Recipe

ingredients

1 cup uncooked rice
1 package (8 ounce size) sliced baby portabella mushrooms
2 leeks, washed and sliced
6 boneless, skinless chicken breast halves (4 ounce size)
1 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1 cup half and half
1 tablespoon freeze-dried chives
2 tablespoons chopped parsley
1 teaspoon minced garlic
1 cup shredded cheddar cheese

directions

Spray 9- x 13-inch baking dish with nonstick cooking spray.

Spread the rice over the bottom of the prepared baking dish.

Layer the mushrooms, leeks, and chicken over the rice and sprinkle with the salt and pepper. Set aside.

In a large bowl or Ziploc bag combine the rest of the ingredients except the cheese. Pour the mixture over the chicken. Sprinkle with cheese and cover with foil.

For dinner tonight: Preheat the oven to 375 degrees F. Bake for 45 minutes, uncover and bake an additional 5-6 minutes, until the internal temperature of the chicken breasts reaches 165 degrees F.

Or, to freeze, cover the dish with foil. Label, date, and freeze for up to 3 months. Thaw in the refrigerator before cooking as directed above.

nutrition data

Nutritional data has not been calculated yet.