We’re back! Slowly but surely, we’ll catch up on what we’ve been eating. We picked this recipe over the holdiays – and we were SO pleased we did. It was majorly delicious. It’s still that time of year when casseroles just sound so much better than they do in the summer.
Here’s the quick link for those of you tired to reading ABOUT it and just want to check it out:
8 servings (remember to split the ingredients in half if you are cooking for just yourself or for 2)
Active Time: 1 hour Total Time: 1 3/4 hours
- 2 cups water
- 1/2 cup wild rice (we just used brown rice)
- 2 pounds boneless, skinless chicken breasts, trimmed
- 2 tablespoons extra-virgin olive oil
- 2 leeks, chopped and rinsed
- 1 1/2 pounds mushrooms, sliced
- 1 cup dry sherry (see Note)
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup reduced-fat sour cream
- 1/3 cup chopped flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 cups frozen French-cut green beans
- 1/2 cup sliced almonds
So this one is pretty straight forward. You cook the rice (that’s easy), you cook the chicken (simple) and then you just slowly keep adding stuff to a skillet and cook it up. Pour it in a pan, sprinkle almonds on top and bake. Really not a rocket science recipe. Don’t be freaked out if you aren’t used to cooking with Sherry. There are lots of recipes that will require cooking sherry – and it’s not hard to find (check the vinegar section of your store).
This comes in at 371 calories – and it was pretty filling. Great recipe to make and take for lunch the next day as well. I am not usually a a huge almond fan – but they went with this dish very well – and gave it a nice “crunch.” Highly recommend this one!