Chicken Pot Pie Casserole
Ingredients
-
2
tablespoons
olive oil
-
2
tablespoons
butter
-
8
oz.
crimini mushrooms, chopped
-
1
small
yellow onion, diced
-
4
cloves
garlic, smashed and minced
-
3
medium
celery stalks, chopped
-
3
medium
carrots, chopped
-
1
tablespoon
garlic powder
-
1
tablespoon
onion powder
-
¼
cup
white whole wheat flour
-
1.5
cups
2% milk
-
1.5
cups
minute white rice
-
1
cup
frozen green peas
-
1.5
lbs.
boneless skinless chicken breast, cut into chunks
-
3
cups
chicken broth
-
⅛
teaspoon
black pepper
-
¼
teaspoon
salt
Instructions
- Preheat the oven to 375ºF and prepare a 9x13-inch casserole dish.
- Heat olive oil and butter in a large dutch oven over medium/high heat.
- Sauté mushrooms for 3-4 minutes until they cook down.
- Add onion, garlic, celery, carrots, garlic powder, and onion powder, cooking for an additional 3-4 minutes.
- Sprinkle flour over the vegetables and mix until the flour absorbs the liquid.
- Slowly add milk while stirring until it thickens, then remove from heat.
- In the casserole dish, combine minute rice, frozen peas, and diced chicken.
- Add the vegetable mixture, chicken broth, black pepper, and salt to the casserole dish and mix well.
- Cover with tin foil and bake for 30 minutes.
- Remove the foil and bake for an additional 20-25 minutes until the liquid is absorbed.
- Let sit for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
307
Total fat
9g
Total carbohydrates
30g
Total protein
26g
Sodium
0mg
Cholesterol
0mg
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