Creamy Chicken-and-Wild Rice Casserole

This is one of those recipes where I waited too long to review it.  I remembered I liked it but I can't remember why.  Oh well.

Would have again though.

Creamy Chicken-and-Wild Rice Casserole

Photo by ALB

Active Time: 35 Mins
Total Time: 1 Hour 10 Mins
Serves 8 (serving size: about 1 1/4 cups)--4 now, 4 later

Wild rice is wonderfully fragrant; it’s the perfect counter to the creamy, earthy mushroom mixture and has enough texture that the grains won’t bloat or fall apart in the casserole. Simmer 11/2 cups rice in 6 cups water for 45 minutes and drain. You can also use 1 (13-ounce) package frozen cooked wild rice, such as Engine 2, which is sold at Whole Foods. Cook the mushroom mixture on the stove while the chicken finishes in the oven (use the same casserole dishes to avoid extra clean up). Serve with simply sautéed green beans or a mixed greens salad.

Ingredients
1 tablespoon olive oil
1 1/2 pounds skinless, boneless chicken breasts
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
Cooking spray
1/4 cup all-purpose flour
5 cups 2% reduced-fat milk, divided
1 1/2 cups sliced leeks
1 cup chopped carrots
1/2 cup chopped celery
1 tablespoon fresh thyme leaves, chopped
2 (8-oz.) pkg. presliced cremini mushrooms
1/4 cup chopped fresh flat-leaf parsley
1 ounce 1/3-less-fat cream cheese, softened
3 cups hot cooked wild rice
3 green onions, sliced
1/2 cup sliced almonds

Preparation
Preheat oven to 350 degrees F.

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 3 minutes on each side. Divide chicken between 2 square (8-inch) baking dishes coated with cooking spray. Bake at 350°F for 10 minutes or until done. Cool and chop.

Return skillet to medium-high. Combine flour and 1/2 cup milk in a bowl. Add leeks and next 4 ingredients (through mushrooms) to pan; cook 13 minutes or until browned and tender. Stir in flour mixture, remaining 4 1/2 cups milk, and parsley; cook 3 minutes. Stir in cream cheese until smooth; cook 2 minutes or until slightly thickened. Combine chicken, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushroom mixture, rice, and green onions in a bowl. Coat baking dishes with cooking spray. Divide chicken mixture between dishes; top with almonds. Follow freezing directions, or bake at 350 degrees F for 30 minutes or until browned and bubbly.

To FREEZE: Cool mixture completely. Cover with heavy-duty foil or airtight lids. Freeze up to 2 months.THAW: Uncover and microwave at MEDIUM (50% power) 15 minutes or until thawed.REHEAT: Cover and bake at 450 degrees F for 25 to 30 minutes or until thoroughly heated.

Nutritional Information
Calories: 335; Fat: 10.9g; Sat fat: 3.5g; Monofat: 4.6g; Polyfat: 1.7g; Protein: 29g; Carbohydrate: 32g; Fiber: 4g; Cholesterol: 62mg; Iron: 2mg; Sodium: 633mg; Calcium: 240mg; Sugars: 2g; Est. added sugars: 0g

Cooking Light, March 2017

8 Smart Points (my additions/subtractions at 8 servings)

Greek Tortellini Pasta Salad

I made this, so you know it was pretty easy to make.  I made some changes from the original recipe because I hate olives.  And I put in the whole artichoke can because what am I going to do with a partial can of artichokes?

D and I both liked it.  Of course, I can eat my weight in Tortellini.  But for a quick filling meal, this is a good one.

Greek Tortellini Pasta Salad

Photo by ALB

Greek Tortellini Pasta Salad with zesty Greek lemon dressing, fresh veggies, and hearty tortellini pasta will be your go-to potluck and dinner side dish!

adapted from lecremedelacrumb.com
Prep time: 15 mins
Total time: 15 mins
Serves: 6 2 Cup servings

Ingredients
1 pound cheese tortellini pasta (either fresh, or dried - cooked according to package's instructions) (used 20 oz Buitoni)
1 cup grape tomatoes, halved
1/2 red onion, diced
1 large cucumber, peeled and chopped
1 14oz can artichoke hearts, roughly chopped
11 oz chicken breast, sauteed with salt and pepper (eyeballed that)
1/2 cup crumbled feta cheese
1/3 cup packed fresh basil leaves, finely chopped (that whole tub that you get from Kroger)

Greek Dressing
1/3 cup extra virgin olive oil
1/3 cup apple cider vinegar
6 cloves of garlic garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 teaspoons sugar
1 tablespoon dijon mustard
1/2 teaspoon salt, or to taste
black pepper, to taste
juice of 1/2 lemon

Instructions
Combine all dressing ingredients in a jar, cover and shake well.

In a large bowl combine tortellini, tomatoes, onions, cucumbers, artichoke hearts, olives, feta cheese, and basil. Pour dressing over the top, then toss to combine.

Serve immediately OR cover and refrigerate up to 6 hours before serving.

15 Smart Points (my additions/subtractions at 6 servings)