Chicken and Rice Casserole with Mushrooms

Course Main Dishes
Prep. Time 15 mins
Cooking Time 40 mins
Yields 4 servings

Preparation
Nutritional Info
Comments (1)

Preparation

What You Need

2 tbsp (30 ml) vegetable oil

4 chicken breasts, boned and skinned

1 cup (250 ml) chopped onions

1/2 cup (125 ml) sliced carrots

2 cups (500 ml) sliced mushrooms

4 cloves garlic, chopped

1 tsp (5 ml) dried thyme

1 tsp (5 ml) dried basil

1 cup (250 ml) long-grain rice

2 1/2 cups (625 ml) milk

1 tsp (5 ml) salt

1/2 tsp (2 ml) pepper

1/4 cup (60 ml) chopped fresh parsley

2 green onions, chopped

Instructions

Preheat the oven to 350 °F (180 °C).

Heat the oil in a skillet over high heat. Add the chicken breasts and brown on each side, about 3 to 4 min per side. Remove from the skillet and set aside.

In the same skillet, add the onions, carrots, mushrooms, garlic and herbs. Toss well and cook for 2 to 3 min. Add the rice and stir until the rice turns translucent. Add the milk, salt and pepper bring to a boil and pour the mixture into a 13 x 9- inch (33 x 23 cm) baking dish.

Place the chicken breasts on top of the milk mixture, sprinkle with parsley and bake for 40 min or until the rice is tender and has absorbed the milk. Serve with green onions scattered over the top.

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Nutritional Info

Per serving

Energy: 493 Calories
Protein: 41 g
Carbohydrate: 53 g
Fat: 12 g
Fibre: 2.7 g
Sodium: 743 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 22 % / 244 mg
Vitamin D: 30 %
Vitamin A: 48 %
Folate: 17 %
Riboflavin: 31 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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