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Chicken & Rice Casserole
with Kale & Cremini Mushrooms
50 MIN
4 Servings
From the Test Kitchen
Few things hit the spot quite like a comforting, creamy casserole. Tonight, we’re combining earthy kale and mushrooms with seared chicken, shredded into bite-sized pieces for a smoother texture. Tangy verjus (the juice of young wine grapes) balances out the overall richness of the dish, while the flour in our spice blend thickens the mixture to a hearty consistency. Panko breadcrumbs mixed with parmesan, sprinkled on top just before baking, add delicious crunch to every bite.
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NutritionPER SERVING
-
Calories620 Cals (est.)
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- ¾ cup Jasmine Rice
- ¾ cup Milk
- ½ lb Cremini Mushrooms
- 1 bunch Kale
- 1 Yellow Onion
- 2 Tbsps Butter
- 2 Tbsps Grated Parmesan Cheese
- 2 Tbsps Verjus Blanc
- ⅓ cup Panko Breadcrumbs
-
1½ Tbsps Casserole Spice Blend (All-Purpose Flour, Ground Mustard, Garlic Powder, Sweet Paprika, Onion Powder & Ground Dried Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and small dice the onion. Cut the mushrooms into bite-sized pieces. Remove and discard the kale stems; finely chop the leaves.
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
3
Cook & shred the chicken:
While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate. When cool enough to handle, using 2 forks, carefully shred into bite-sized pieces.
4
Start the vegetables:
Add the butter to the pan of reserved fond; heat on medium-high until melted. Add the onion and mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 3 to 4 minutes, or until softened and fragrant.
5
Make the sauce & assemble the casserole:
Add the kale to the pan and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the spice blend and cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned and fragrant. Slowly whisk in the milk and 1 cup of water; cook, whisking frequently, 5 to 6 minutes, or until the liquid has thickened. Turn off the heat. Stir in the verjus, shredded chicken and cooked rice; season with salt and pepper to taste. Transfer the mixture to a baking dish. In a bowl, combine the breadcrumbs and cheese; season with salt and pepper. Stir in 1 tablespoon of olive oil until the mixture is moistened. Evenly spoon over the filling.
6
Bake the casserole & serve your dish:
Place the casserole in the oven and bake 10 to 12 minutes, or until browned and crispy on top. Remove from the oven. Let stand for at least 2 minutes before serving. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Peel and small dice the onion. Cut the mushrooms into bite-sized pieces. Remove and discard the kale stems; finely chop the leaves.
2
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 1 ½ cups of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork.
3
Cook & shred the chicken:
While the rice cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or until golden brown and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate. When cool enough to handle, using 2 forks, carefully shred into bite-sized pieces.
4
Start the vegetables:
Add the butter to the pan of reserved fond; heat on medium-high until melted. Add the onion and mushrooms; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 3 to 4 minutes, or until softened and fragrant.
5
Make the sauce & assemble the casserole:
Add the kale to the pan and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Add the spice blend and cook, stirring constantly, 30 seconds to 1 minute, or until lightly browned and fragrant. Slowly whisk in the milk and 1 cup of water; cook, whisking frequently, 5 to 6 minutes, or until the liquid has thickened. Turn off the heat. Stir in the verjus, shredded chicken and cooked rice; season with salt and pepper to taste. Transfer the mixture to a baking dish. In a bowl, combine the breadcrumbs and cheese; season with salt and pepper. Stir in 1 tablespoon of olive oil until the mixture is moistened. Evenly spoon over the filling.
6
Bake the casserole & serve your dish:
Place the casserole in the oven and bake 10 to 12 minutes, or until browned and crispy on top. Remove from the oven. Let stand for at least 2 minutes before serving. Enjoy!
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