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Chicken & Rice Casserole

with Kale & Cremini Mushrooms

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Chicken & Rice Casserole with Kale & Cremini Mushrooms
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook the rice:
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.

Cook & shred the chicken:
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.

Start the vegetables:
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.

Make the sauce & assemble the casserole:
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.

Bake the casserole & serve your dish:
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!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the rice:
Cook & shred the chicken:
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.

Start the vegetables:
Make the sauce & assemble the casserole:
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!

Bake the casserole & serve your dish: