Cream Cheese Chicken Casserole

By: Dorine Lam, RDN, MS, MPH


the result of the delicious chicken casseroleIngredient A (have them ready by the stove):

  • 1 tablespoon Grapeseed oil
  • 1 cup chopped onion (can be done in Food Processor)
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons corn starch
  • 1½ cups chicken stock
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 ounces cream cheese

Ingredient B:

  • 2 tbsp butter
  • 1 (8-ounce) container sliced button mushrooms
  • 2 teaspoons grapeseed oil

Ingredient C:

  • 1 cup chopped leek (can be done in Food Processor)
  • ½ cup chopped celery (can be done in Food Processor)
  • ½ cup chopped carrot (can be done in Food Processor)
  • ¼ cup cooking wine (have it ready by the stove)

Ingredient D:

  • 3 cups cooked blend together brown rice, wild rice and quinoa. (prepared ahead)
  • 4 cups chopped cooked chicken breast
  • ⅓ cup chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Topping:

  • 1¼ cups toasted quinoa
  • 2 tablespoons melted butter

Method:

  1. Preheat oven to 350°.
  2. Ingredients A: Add one by one:
    1. Heat oil in a saucepan over medium heat.
    2. Add onion; cook 6 minutes.
    3. Add garlic and corn starch; cook 2 minutes.
    4. Gradually add stock, stirring constantly; bring to a boil.
    5. Remove from heat; stir in rest of Ingredients A
  3. Heat another saucepan over medium heat. Add Ingredients B.
  4. Add Ingredients C, cook for 5 minutes, stirring occasionally.
  5. Stir in cooking wine; bring to a boil. Cook until liquid evaporates.
  6. Add Ingredients A, B, C, D together. Toss to combine.
  7. Scrape mixture into an 11 x 7-inch baking dish.
  8. Bake at 350° for 25 minutes.
  9. Toppings:
    1. Put 1 ¼ cups quinoa in a skillet and toast over medium heat. Stir constantly. Toast until golden brown.
    2. Add butter to the quinoa. Mix well, turn off heat.
    3. Sprinkle evenly over the chicken casserole when it comes out of the oven.
  10. Serve.

 
© Copyright 2015 Michael Lam, M.D. All Rights Reserved.