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Chicken and Mushroom Casserole
Poultry
Chicken and Mushroom Casserole
A lighter version of the classic chicken and mushroom casserole. Served over cooked long-grain rice.
300cal / serving
32gprotein
4servings
55minutes
Ingredients
Base
- 1 teaspoon olive oil
- 10 oz sliced mushrooms
- 2 cloves garlic — minced
- 1.5 tablespoons all purpose flour
- 0.5 cup marsala wine or white wine
- 2 cups water
- 0.5 cup plain Greek yogurt — added after cooking for creaminess
- 1 teaspoon fresh thyme — optional flavor booster
- salt — to taste
- black pepper — to taste
Protein
- 2 cups shredded chicken breast — cooked
Grain
- 1 cup long grain rice — cooked
Finish
- 2 tablespoons parsley — chopped
- 1 tablespoon parmesan cheese — grated
Instructions
- 1.Preheat the oven to 350°F.
- 2.Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until softened, about 5 minutes.
- 3.Add minced garlic and cook for about 30 seconds.
- 4.Sprinkle the flour over the mushrooms and stir for 1 minute.
- 5.Add the marsala wine and water, then simmer for about 3 minutes until slightly thickened.
- 6.Stir in parsley, thyme, salt, and pepper.
- 7.Spread the cooked rice evenly in a greased 9x13 casserole dish.
- 8.Top the rice with the shredded chicken breast.
- 9.Pour the mushroom sauce over the chicken.
- 10.Cover with foil and bake for about 35 minutes until bubbly.
- 11.Remove from the oven, stir in the Greek yogurt until creamy, sprinkle parmesan on top, and bake uncovered for an additional 5 minutes.
Servings: 4 servings·Serving size: Chicken and mushroom mixture over rice|Calories: 300|Protein: 32g
