Rotisserie Chicken, Mushroom & Rice Casserole

• 份量: 8 servings
• 總時間: 1 hour 45 minutes

食材

2 cups quick-cooking long-grain and wild rice blend

3½ cups unsalted beef broth

3 tablespoons cider vinegar or sherry vinegar

2 teaspoons garlic powder

1 teaspoon finely chopped fresh thyme, plus leaves for garnish

1 teaspoon onion powder

¾ teaspoon salt

½ teaspoon ground pepper

1 cup shredded Gruyère cheese

1¼ cups half-and-half, divided

1 tablespoon unsalted butter

1 pound cremini mushrooms, sliced (about 7 cups)

2 medium shallots, finely chopped (about ¾ cup)

4 cups shredded rotisserie chicken

1 (8-ounce) package reduced-fat cream cheese, cubed and softened

步驟

Preheat oven to 350°F. Combine 2 cups rice (discard any seasoning packets), 3½ cups broth, 3 tablespoons vinegar, 2 teaspoons garlic powder, 1 teaspoon thyme, 1 teaspoon onion powder, ¾ teaspoon salt, ½ teaspoon pepper, ½ cup Gruyère and ¾ cup half-and-half in a broiler-safe 9-by-13-inch baking dish; stir well.

Melt 1 tablespoon butter in a large skillet over high heat. Add sliced mushrooms and chopped shallots; cook, stirring occasionally, until the shallots are softened and the mushrooms begin to brown, about 8 minutes. Remove from heat. Add 4 cups chicken, the softened cubed cream cheese and the remaining ½ cup half-and-half; stir until the cream cheese is well incorporated and the mixture is creamy. Add to the rice mixture in the baking dish; stir to combine.

Cover the dish tightly with foil. Bake until bubbling, about 45 minutes. Remove from oven and discard foil. Stir the mixture until creamy. Sprinkle with the remaining ½ cup Gruyère. Bake, uncovered, until most of the liquid is absorbed and the rice is tender, 30 to 35 minutes. Increase oven temperature to broil. Broil until the cheese is golden brown, 3 to 4 minutes. Garnish with thyme leaves, if desired.

營養

• 卡路里: 378 kcal
• 總脂肪: 21 g
• 飽和脂肪: 11 g
• 不飽和脂肪: 8 g
• 反式脂肪: 0 g
• 膽固醇: 104 mg
• 鈉: 691 mg
• 總碳水化合物: 18 g
• 膳食纖維: 2 g
• 總糖: 5 g
• 蛋白質: 30 g