Chicken and Wild Rice Casserole

Kirsten Gail

10 servings

  • 2 boxes Uncle Ben’s Wild rice
  • 8 oz. Mushrooms
  • 1 onion chopped
  • ¼ butter or margarine
  • salt and pepper (make sure you put some in because it will need it)
  • 4 cups diced chicken
  • 2 cups canned chicken broth
  • ½ cup blanched almonds
  • ½ pint heavy cream

Sauté mushrooms and onions in butter.  Cook rice according to package directions.  Mix all together.  Bake uncovered for one hour at 350.

Freezes well before or after cooking.

Chicken Stir Fry

Linda Holzheimer

  • 4 half chicken breasts, de-boned, skinned and cut into pieces
  • 2 ½ cups broccoli, cut into florets
  • 1 ½ cups sliced mushrooms
  • 4 green onions, sliced diagonally
  • ½ cup vegetable oil
  • ½ t. garlic powder
  • ¼ t. ground ginger
  • 2 t. sesame seeds
  • ½ t salt
  • 1 cup chicken broth
  • 1 T. cornstarch

Heat ¼ cup of oil in wok and quick cook garlic and ginger.  Add chicken and sesame seeds and stir fry until brown, 4-5 minutes.  Remove from pan.  Heat remaining oil and add vegetables and salt and stir fry until crisp tender.  Mix cornstarch with bouillon, add to wok and stir until thickened.  Add chicken, toss all ingredients together and serve over rice

Chicken Boursin and Mushrooms

Serves 8

  • 5 whole chicken breasts, bones, skinned and sliced into bite sized pieces
  • 1 stick butter
  • ½ to 1 lb. Mushrooms
  • 3 pkgs. Garlic and herb cheese (Rondele or Boursin)
  • ½ cup white wine

Sauté chicken pieces in half the butter.  Remove from skillet and place in casserole.  Sauté mushrooms in rest of butter and add to chicken.  Put cheese and wine in pan and melt cheese over low heat.  Continue to gradually increase heat to medium low until cheese and wine mix to a smooth sauce.  Pour and stir into chicken/mushroom mixture.  Cover and place in oven at 350 for approximately 30 minutes.  Serve over rice or spinach noodles.

Mushroom Lasagna

http://www.smittenkitchen.com
Serves 6 to 8 (more as a first course)

  • Salt
  • Olive oil
  • 3/4 pound dried lasagna noodles
  • 1 large clove garlic, minced
  • 4 cups whole milk
  • 3/4 cup (12 tablespoons or 1 1/2 sticks) unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground nutmeg (I used less, because this seemed like a lot)
  • 1 1/2 pounds cremini or portobello mushrooms
  • 1 cup freshly grated parmesan

Preheat your oven to 375°F. Bring a large, wide (if you use a wide one, you can save a dish later and saute your mushrooms in the bottom of it) of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 1/2 cup (8 tablespoons or 1 stick) butter in a large saucepan. If your name is Deb, you will probably brown this butter, too. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Once you’ve added half of it, you can add the second half all at once, along with 1 1/2 teaspoons table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
Prepare mushrooms: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 2 tablespoons olive oil and 2 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook half the mushrooms with a couple pinches of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Repeat with additional oil and butter, and remaining mushrooms.
Assemble lasagna: Spread some of the sauce in the bottom of an 8 x 12 or 9 x 13 baking dish. (Ina recommends the former, I only had the latter; if you’d like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
Bake for 45 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.

Chicken Artichoke Casserole

Evie Davis

  • 3 lbs. Chicken
  • 1 ½ t. salt
  • ½ t. paprika
  • ¼ t. pepper
  • 8 T. butter
  • ½ lb. Mushrooms
  • 15 oz. Can artichoke hearts
  • 2 T. flour
  • 2/3 cup chicken broth
  • 3 T. sherry

Salt, pepper and paprika chicken.  Brown in 5 T. butter and put in casserole.  Sauté mushrooms for 5 minutes in 3 T. butter.  Sprinkle flour over mushrooms and stir in chicken broth and sherry and cook for 5 minutes.  Arrange artichokes over chicken, pour mushroom sherry sauce over chicken.  Cover and bake at 350 for 50 – 60 minutes.

Mushroom and Barley Soup

Another Aunt Evie and Uncle Tom Lake Chautaqua classic!

  • ½ cup pearl barley
  • 2 T. butter
  • 1 T. vegetable oil
  • 1 lb. mushrooms, thinly sliced
  • 6 carrots, peeled and cut into 1/8” thick rounds
  • 1 medium onion, chopped
  • 6 cups chicken stock or canned broth
  • 4 T. chopped fresh dill OR 1 ½ t. dried dill weed
  • ½ t. freshly ground pepper
  • salt
  • 2 T. fresh lemon juice

Place barley in medium bowl.  Pour enough hot water to cover.  Let stand for 20 minutes.  Drain

Melt butter with oil in heavy large pot over medium high heat.  Add mushrooms, carrots and onion and sauté for 5 minutes.  Add barley, stock, half of dill, pepper and salt.  Reduce heat to low.  Cover and cook for 45 minutes.  (Can be prepared one day ahead.  Refrigerate.  Bring to simmer before continuing).

Add lemon juice and remaining dill to soup.  Taste and adjust seasoning.

Fritatta Primavera

  • cooking spray
  • 1 ½ cup fresh mushrooms, sliced
  • 1 cup tomatoes, diced
  • 1 clove garlic, minced
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 1 pkg. (10 oz.) frozen spinach, thawed
  • 3 whole eggs
  • 3 egg whites
  • ½ t. Italian seasoning
  • 1 cup (4 oz.) sharp cheddar cheese
  • Salt and pepper to taste

Preheat oven to 350º.  Coat a nonstick skillet with cooking spray.  Add mushrooms, onion, tomato and garlic;  sauté until tender. Beat eggs, egg whites and Italian seasoning lightly.  Combine vegetable mixture, artichokes, spinach, eggs and cheese; stir.  Pour mixture into an 8 x 8 x 2-inch baking dish coated with cooking spray.  Bake 45 minutes or until firm.