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Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
This is a one-dish, assemble and bake dinner. Make the mushroom sauce while the oven heats then relax while it bakes.
Wild Rice, Chicken, Broccoli Casserole Preparation and cooking time: 60 minutes2 chicken breasts, boneless, skinless
1 1/2 - 2 cups cooked wild rice
1/2 head broccoli
1/4 cup almond flakes or slivered, chopped
Mushroom Sauce
4oz (125gr) mushrooms
2 tsp olive oil
2 cups (16oz, 480ml) chicken stock
1 tsp dried thyme
1/2 cup ( 4oz, 120gr) Greek yogurt
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
Mushroom Sauce: Roughly chop mushrooms. Sauté in oil, in medium skillet, until tender and starting to brown. Add chicken stock, thyme and bring to a simmer. Dissolve cornstarch in water and stir into chicken stock, stirring until thickened. Remove from heat and stir in yogurt. Set aside until needed.
To assemble: Cut the chicken breasts into 4 pieces. Cut the broccoli into florets with some stem. Spread the rice out in a baking dish just large enough to hold everything (I used a 9 X 11, 22cm X 27cm). Arrange the chicken and broccoli on top, pressing them into the rice. Spoon the Mushroom Sauce on top, cover with a lid or foil and bake, 400F (200C) for 40 minutes. Uncover, sprinkle with almonds and bake for 10 minutes longer. Serve.
Cooking schedule: 60 minutes |
Arrange broccoli on rice |
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