I am definitely on a casserole kick. I want something warm in my tummy in one dish that doesn't require me to use five hundred pots and pans and trash the whole kitchen. This isn't exactly that dish, but it's pretty tasty.
Anything with mushrooms makes me happy, and if you add spinach or artichokes, you have me convinced, so I knew I would like this one before I even bought the ingredients. Although I'm still not entirely sure what the tomatoes on the bottom of the casserole were supposed to be doing, the chicken turned out deliciously tender. I was a little scared that the rice wouldn't cook all the way, but my faith was rewarded. Not half bad.
Chicken with Mushrooms and Artichokes
From The Best Casserole Cookbook Ever by Beatrice Ojakangas
2 tablespoons unsalted butter, plus extra for the dish
2 Roma (plum) tomatoes, thinly sliced
2 cups cooked long-grain rice
4 boneless, skinless chicken breast halves (about 1 pound total)
Sea salt and freshly ground black pepper
1 (6-ounce) jar marinated artichoke hearts, drained
½ pound white mushrooms, sliced
5 green onions, chopped (white and green parts)
2 tablespoons all-purpose flour
½ cup homemade or prepared chicken broth
½ cup light cream or half-and-half
2 tablespoons dry sherry
Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
Spread the tomato slices and rice over the bottom of the dish. Rinse the chicken breast halves and pat dry with paper towels. Sprinkle with salt and pepper to taste, and place them in the casserole dish. Cut the drained artichokes in half and place on top of the chicken breasts.
Heat the 2 tablespoons butter in a skillet. Add the mushrooms and green onions and saute for 5 minutes over medium heat, stirring. Sprinkle the flour over all and stir to mix. Gradually add the chicken broth, cream, and sherry and cook until thickened, about 3 minutes. Pour over the chicken in the casserole. (The dish can be prepared ahead to this point, covered, and refrigerated until ready to bake. Add about 10 minutes to the baking time.)
Bake, uncovered, until bubbly and the chicken is cooked through, about 45 to 55 minutes.
Makes 4 servings