Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 oz. crimini mushrooms (chopped (~3 cups))
  • 1 small yellow onion (diced)
  • 4 cloves garlic (smashed and minced)
  • 3 medium celery stalks (chopped into 1/2-inch thick pieces)
  • 3 medium carrots (chopped into 1/2-inch thick pieces)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/4 cup white whole wheat flour
  • 1.5 cups 2% milk (any kind of milk)
  • 1.5 cups minute white rice (minute brown rice works too!)
  • 1 cups frozen green peas
  • 1.5 lbs. boneless skinless chicken breast (cut into 1-inch chunks)
  • 3 cups chicken broth
  • 1/8 teaspoon black pepper (+ more for serving)
  • 1/4 teaspoon salt (or more to taste)

Instruction

  • Preheat the oven to 375ºF and spray a 9x13-inch casserole dish with non-stick cooking spray.
  • Then, heat a large dutch oven over medium/high heat. Add olive oil and butter.
  • When olive oil and butter are fragrant add the mushrooms to the dutch oven to give them time to cook down before adding the other vegetables. Saute mushrooms for 3-4 minutes.
  • Add onion, garlic, celery, carrots, garlic powder, and onion powder to the dutch oven and cook for an additional 3-4 minutes.
  • Next, make the roux. Sprinkle flour over the vegetables and use a wooden spoon to mix the flour with all of the vegetables until the flour absorbs all of the excess liquid in the pot. It should form a brown paste on the vegetables.
  • Turn heat to medium and slowly add the milk to the pot, stirring constantly until milk thickens. Remove from heat and set aside.
  • Add minute rice, frozen peas, and diced chicken to the greased casserole dish and mix.
  • Then, add the contents of the dutch oven to the casserole dish and mix again.
  • Add the chicken broth, black pepper, and salt to the casserole dish and mix until everything is combined.
  • Cover the casserole dish with tin foil and place in the oven. Bake at 375ºF for 30 minutes.
  • At 30 minutes, remove the tin foil and bake for an additional 20-25 minutes or until all of the liquid is absorbed.
  • Remove casserole dish from the oven and let sit for at least 10 minutes to fully thicken.
  • Serve with a biscuit and freshly ground black pepper and enjoy!