We know all about shiitakes,Â so let’s add them to a chicken & rice casserole and taste a slice of divine.Â Enjoy this terrific recipe, sure to please any crowd.Â For the picky eaters, justÂ tell them thatÂ the shiitakes are browned potatoes and the spinach is green apple candy!
- 4 tablespoons butter, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 shallot, chopped
- 1 pd shiitake mushrooms, stems discarded & caps sliced
- 2 bunches fresh spinach, washed, stems removed & chopped
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 8 oz Gruyere cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups white rice, cooked & hot
- 3 cups chicken breast, cooked & shredded
Go ahead and preheat your oven to 375 F, or 190 C.
In a large skillet- heat 1 tablespoon butter over medium-high heat.Â Add onion and cook until softened.Â Stir in garlic & shallots, cook for 2 minutes.Â Add shiitakes and cook about 8 minutes, or until softened.
Add 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt.Â Add remaining spinach and cook for a couple more minutes, or until all spinach has taken on a wilting look.
In another large skillet- melt remaining 3 tablespoons butter over medium-high heat.Â Add flour and cook for 1 minute, whisking throughout.Â Slowly whisk in milk and cook for 5 minutes, or until mixture comes to a boil and thickens.
Remove skillet from heat & whisk in Gruyere until smooth.Â Now whisk in the salt & pepper.Â Add spinach mix, rice & chicken.Â Transfer mixture to a 13 x 9 casserole dish and bake for 45 minutes covered with aluminum foil.Â
Enjoy this quite frankly, delicious dish and let it help you get through the rest of the week in tasty comfort.