Chicken and Rice Casserole with Spinach and Shiitakes

We used Lundberg Wehani & Wild Rice blend, but any brown rice blend, regular brown rice or wild rice, or barley would be delicious in this casserole. Leave out the chicken for a vegetarian main dish. Great for a potluck.

Prep Time: 20 minutes
Cook Time: 25 minutes
Bake: 45 minutes
Yield: Makes 8 servings

Ingredients

• 4  tablespoons  butter, divided
• 1  medium onion, halved vertically and thinly sliced crosswise (about 1 cup)
• 2  garlic cloves, minced
• 1  pound  shiitake or other mushrooms, stems discarded and caps sliced
• 2  (12-ounce) bunches spinach, tough stems removed and coarsely chopped OR 2 (5-ounce) packages prewashed spinach, coarsely chopped
• 3  tablespoons  all-purpose flour
• 3  cups  milk
• 8  ounces  Gruyère, shredded (2 cups)
• 1  teaspoon  salt
• 1/2  teaspoon  freshly ground pepper
• 4  cups  hot cooked brown or wild rice
• 3  cups  cooked chicken breast meat, shredded (12 ounces)

Preparation

1. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add mushrooms, and cook 8 minutes or until softened. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.

2. Melt remaining 3 tablespoons butter in a large Dutch oven over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch (4-quart) casserole dish.

3. Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.