Prep 1 hr
Cook 1 hr
I found this in a 2003 book, The Big Book of Potluck by Maryana Vollstedt. I doubled the sour cream sauce because...well, I like the sauce.:)I also used half white rice and half wild rice because I love wild rice. I poached the chicken with some veggies and reserved the broth to use in the recipe after straining. Canned broth is great also. This is good as is, but I think it can also be used a a great start for a little creative experimentation with veggies and such.
- 2 1⁄4 cups chicken broth (low sodium ok)
- 1 cup long grain white rice
- 2 tablespoons butter
- 4 ounces sliced mushrooms (your choice)
- 1 cup red bell pepper, diced
- 1⁄2 cup sliced almonds, toasted
- 3 cups cubed cooked chicken
- 1⁄2 cup parsley, chopped
- 1 garlic clove, minced (optional)
- 1⁄2 teaspoon dried thyme
- sour cream, sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 1⁄2 cups milk or 1 1⁄2 cups half-and-half
- 1⁄4 teaspoon dried thyme
- 1 1⁄4 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon sugar
- 1 1⁄4 cups sour cream
- Bring chicken broth to a boil, stir in rice.
- Reduce heat to med/low, cook, covered about 20 minute or broth is absorbed.
- Transfer into 3 qt casserole dish that has been greased or sprayed with a nonstick cooking spray.
- In saute pan, melt butter, add sliced mushrooms, minced garlic and peppers, season with salt and pepper to taste. Saute until tender.
- Remove from heat, stir in almonds. Add to rice, add in chicken, parsley and sauce (direction to follow). Fold gently to combine. Transfer to casserole dish and bake uncovered about 35-45 minute Garnish with sliced green onions.
- Sour Cream Sauce.
- In medium saucepan over medium heat, melt butter. Whisk in flour until bubbly. Add broth, milk, thyme, salt, pepper and sugar.
- Whisk while it thickens. Remove from heat and whisk in sour cream. Use in recipe listed above.