Growing up my mom used to make this dish and it was one of my favorites. It’s a hearty meal that soothes the soul. I swear it has healing powers. Now my mom made it with Campbells Cream of Mushroom soup, and well, in true fashion, I’ve upgraded that recipe and created my own cream of mushroom sauce to use!
- 6 tbsp butter
- 1/2 c. flour
- 2.5 lbs of chicken
- 2 tbsp garlic
- 2 cups brown minute rice
- 1/4 c. 2% milk
- 1 pint heavy cream
- salt & pepper
Step One: Chop mushrooms into tiny pieces
Step Two: Melt butter; add garlic; brown mushrooms in butter
Step Three: Slowly add in flour (stirring as you add it); stir until flour is fully integrated (should look “doughy”)
Step Four: Add heavy cream and 2% milk; stir to keep from sticking; reduce heat once it starts to boil
Step Five: Add salt and pepper to taste and simmer for 5 minutes
Step Six: Set mushroom sauce aside.
Step Seven: Cut chicken into small pieces
Step Eight: Add brown rice to a medium glass dish. ( If you use a metal dish make sure to coat it with non-stick spray.)
Step Nine: Add chicken and the mushroom cream mixture to the dish.
Step Ten: Stir all the components together; cover dish with foil.
Step Eleven: Bake for 45 minutes @ 350 degrees; remove foil and bake for 5 more minutes
Step Twelve: ENJOY!