![]() Stir in 1/2 cup of breadcrumbs until combined, then 1/2 cup of grated Parmesan. STEP 5 (photos 7,8): we’re making the crunchy topping: Melt 3 Tbsp butter in a small pot, take the pot off the heat. That’s it! Make the breadcrumb parmesan topping Try to not stir it at first, letting them brown a little, then add all the other ingredients for the sauce, stir and cook for about 1 minute. The key is to quickly brown the mushrooms with butter in a pan for more flavor. Stir the mushrooms, then add all the other ingredients for the sauce ( 1/2 cup milk, 1/2 cup cream, 1/2 cup broth, 1 ts lemon juice, 1 ts Dijon mustard, 2 Tbsp flour), bring the sauce to the boil and cook, stirring for about 1 minute. Cook them over high heat for about 2 minutes, letting the mushrooms brown. STEP 4 (photos 4,5,6): Next, we’re making the mushroom sauce: Cut 1/2 lb (225g) mushrooms into 1/4-inch (5mm) half slices. The broccoli stem is also edible – just peel it and chop into cubes. In this case, there’s just too much broccoli to steam it this way – you would have to stir the broccoli all the time to ensure that all the florets are evenly cooked – it takes too much time for me. I usually steam the broccoli in a sieve hung over a pot filled with boiling water, then cover the sieve with a lid. Instead of cooking the broccoli in a pot of boiling water, you can also steam it if you have a steamer. Drain the broccoli and rinse with cold water.īroccoli should also be undercooked as it will continue to cook in the oven. STEP 3: Cook the broccoli – cut 1 lb (450g) broccoli into small florets, add to a large pot filled with salted water, cook for about 2-3 minutes, until partially soft and partially crunchy. I’ve tried browning the chicken first (but not cooking it through) and then adding it to the other casserole ingredients but it came out much drier. Diced chicken breasts don’t need much time to be cooked through – adding raw meat to the casserole may feel weird but it makes the meat tender and perfectly cooked and juicy as it soaks up the mushroom sauce. Set aside.ĭon’t cook the chicken!! This is one of the things that makes this recipe amazing. STEP 2: Dice the chicken and mix it with the spices: cut 4 medium chicken breasts into 1-inch (2-3 cm) cubes, season with salt, pepper, 1 Tbsp olive oil, 1 Tbsp Italian seasoning, and 1 Tbsp garlic powder. I’m usually cooking the rice for about 15 minutes, but for this recipe, I’m only cooking it for 10 minutes. It’s important that the rice is a little undercooked since it will be baked later in the oven. ![]() Bring the water to the boil then cook over very low heat, covered, for 10 minutes. Add to a medium pot, salt to taste, and add 3 cups of boiling water. STEP 1: Start with cooking the rice: rinse 1.5 cups rice under cold water, drain. This is a complete recipe but you can scroll down for printable recipe card with ingredient list. grated Parmesan cheese – can be omitted if you don’t have it on hand, but use more breadcrumbs instead.breadcrumbs – you can use regular breadcrumbs or Panko breadcrumbs which are more crunchy.amazing seasonings – lemon juice, Dijon mustard.milk – I added it to make the sauce a little bit lighter, you can use cream instead, or just water.cream – if you want to reduce calories, use milk instead.broth – use chicken broth or vegetable broth or water + crushed good-quality broth cubes, if you don’t have any of these ingredients on hand, use milk or just water.cremini mushrooms (baby bella mushrooms) – you can use button mushrooms instead (cremini mushrooms are just a little bit more delicious than button mushrooms, in my opinion).Cheese – the best is sharp cheddar cheese.Īdditionally, we’re making quick and easy mushroom sauce (from scratch!) and breadcrumb parmesan topping.I haven’t tested this recipe with other rice varieties or minute/instant rice. You can also use Jasmin rice, which has a similar cooking time, or brown rice – which you have to cook for a longer period of time. Rice – I used regular long grain rice.There is no need to cook it as it was already blanched before being frozen. You can also use frozen broccoli – you just have to thaw it and drain the excess water. Broccoli – instead of broccoli you can use cauliflower, zucchini, or green beans but I think the broccoli works here best.You can also use boneless and skinless chicken thighs and chop them into smaller pieces. Also, if you have time, I recommend marinating the chicken, to make it even more flavorful and juicy. You can also use other spices or spice mixes that you like. Chicken – I used chicken breast and combined it with Italian seasoning and garlic powder.Ingredients This is what you’ll need to make this delicious casserole:
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