3 cups of diced chicken
2 cups shredded Gruyere Cheese
1/2 cup grated parmesean
4 cups cooked wild rice
2 cups blanched broccoli drained and dried
1 cup panko
3T. melted butter
2.5 cups heavy cream
1/2 onion sauteed til brown in 4T butter along with 2 cups of chopped button mushrooms
1t. pepper
Preheat oven to 375
1. In a pan warm up the heavy cream add a sprig of rosemary and pepper. Turn heat off and let set.
2. In a bowl combine the chicken, onions and mushrooms, cooked rice and broccoli.
3. Pull the sprig of rosemary out and add 1t. of salt and the cheeses.
4. Pour into the bowl with rice and etc. Mix together well.
5. Pour into a buttered casserole pan of choice.
6. Take the melted butter and panko and mix together in a small bowl and sprinkle over casserole.
7. Bake uncovered for 25 minutes.
8. Enjoy! Grate some parmean on top with fresh snipped chives as a garnish.
2 cups shredded Gruyere Cheese
1/2 cup grated parmesean
4 cups cooked wild rice
2 cups blanched broccoli drained and dried
1 cup panko
3T. melted butter
2.5 cups heavy cream
1/2 onion sauteed til brown in 4T butter along with 2 cups of chopped button mushrooms
1t. pepper
Preheat oven to 375
1. In a pan warm up the heavy cream add a sprig of rosemary and pepper. Turn heat off and let set.
2. In a bowl combine the chicken, onions and mushrooms, cooked rice and broccoli.
3. Pull the sprig of rosemary out and add 1t. of salt and the cheeses.
4. Pour into the bowl with rice and etc. Mix together well.
5. Pour into a buttered casserole pan of choice.
6. Take the melted butter and panko and mix together in a small bowl and sprinkle over casserole.
7. Bake uncovered for 25 minutes.
8. Enjoy! Grate some parmean on top with fresh snipped chives as a garnish.
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