While grilling is one of my favorite things, I am trying to get into the mindset of fall, and that means a little more comfort food! I have never really been a casserole type of gal, but I do love me a warm plate of gooey, cheesy delicious-ness. There is something about rice, cream and cheese that makes my tummy sing for joy.
This dish actually started with green beans. I have had an abundance of them from our CSA, and decided to experiment a little. Casseroles normally call for some sort of canned soup (which is also why I stay away from them), but I remembered a recipe I used last Thanksgiving for cream of mushroom, so I dug it up, made some tweaks and got cooking.
serves 4-6, gluten-free
6 skinless chicken thighs, preferably from a pastured chicken
1 c brown rice
1 3/4 c chicken broth
1 lb green beans, ends trimmed
Olive oil
Salt & pepper
1/4 c pine nuts, toasted
1 T parsley, minced
For the soup:
2 T butter
1 pint mushrooms, sliced
1 T arrowroot powder
1 c chicken broth
1 c heavy cream
salt & pepper
2 t dried thyme
Bring 1 3/4 c broth to a boil and add 1 c rice. Bring down to a simmer and cook for 25 min. Meanwhile, sprinkle the chicken with salt & pepper. Heat olive oil in a skillet and sear chicken until golden brown, about 3 min on each side. Remove chicken and juices from the pan.
Preheat oven to 350. Add 2 T butter to the pan, add mushrooms. Sprinkle with salt & pepper and allow the mushrooms to soften. Add arrowroot and whisk for 30 seconds until mushrooms are coated. Add 1 c broth, whisk for a minute. Whisk in heavy cream and allow to bubble and thicken. Make sure you watch that the heat isn't too high, as you don't want to scorch your cream.
Coat a 9 x 13 baking dish with butter or cooking spray. Layer rice, then green beans, add chicken and juices and then pour the mushroom soup mixture over it all. Bake at 350 for 35-40 min. While the chicken is baking, I toasted my pine nuts and minced my parsley. You could also add some shredded cheese for the last few minutes of baking.
When the casserole is done, top with pine nuts and parsley. Serve immediately.
Enjoy!
XoXo,
Nicole