Chicken Rococo

February 23, 2009

This week's recipe is a good old casserole. I am not prone to casseroles, since I am one of those picky people that doesn't want my corn to touch the gravy on my plate. However, my husband loves a good casserole and he loves brown/wild rice. And so here's a slightly fancy casserole that freezes and reheats well. Enjoy!

Chicken Rococo

8 boneless, skinless chicken breasts
8 oz. pkg. cream cheese, softened
2 Tbsp. butter
1 onion, finely chopped
1 clove garlic, crushed
1 egg, beaten
2 Tbsp. milk
2 cups dried bread crumbs
1 cup wild rice
1 cup brown rice
1/4 cup butter
1/4 cup olive oil
1 green bell pepper, chopped
1 onion, chopped
1 cup chopped mushrooms
1/4 cup flour
1 cup chicken broth
1-1/2 cups half and half or whole milk

- Flatten chicken breasts between waxed paper. In small saucepan, melt 2 Tbsp. butter and saute onion and garlic until tender. Remove from heat. In small bowl, combine cream cheese with sauteed onion and garlic and blend well. Divide mixture among the chicken breasts. Roll up each piece to hold filling.
- Beat egg with milk. Dip each chicken bundle in egg mixture, then roll in bread crumbs. Chill in refrigerator for 1 hour.
- Meanwhile, cook wild and brown rice in water to cover for 45 minutes. Drain off any remaining water.
- Melt 1/4 cup butter and olive oil in large frying pan. Saute chicken bundles just to brown lightly. Remove chicken and set aside. In oil remaining in pan, cook green peppers, the second onion, and mushrooms until crisp tender. Add flour and cook and stir until bubbly. Add chicken broth and half and half or milk, stirring constantly until thickened and smooth. Combine rice mixture with this sauce and pour into 13x9" baking pan. Top with chicken bundles.
- Bake at 350 degrees for 30-40 minutes until bubbly and chicken bundles are thoroughly cooked.

To Freeze: Bake as directed, then cool completely in the refrigerator. Wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Bake at 350 degrees F for 40-45 minutes until thoroughly heated.


Dalon February 28, 2009  

this sounds OH so yummy!!! I like a casserole every now and then ... not all the time, but surely once in a while ... and the ingredients sound wonderful!!! yippee!!! can't wait to try :-)

pattyg,  March 07, 2009  

So glad you're back! We love casseroles, and the quesadilla recipe is perfect for my college son who loves taking back freezer-ready meals! He benefitted from the chocolate chip cookie recipe, too! Keep 'em coming girl!

Tani,  March 08, 2009  

Yum! I have everything in my pantry to try this out. I'm off to make casserole.
And I agree with pattyg - so glad you are back = )

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A new recipe will be posted each Monday and, of course, you can always search the archives by category.

The Goal of this blog is not just to give you my recipes, but to teach you which ingredients freeze well, which don't, methods and tips to help you freeze your own recipes...because who knows better what your family likes than you?

Do you only cook organic? Great! Are you a vegetarian? No problem! Make what works for you and save time, money and (let's be honest...stress) while doing it.

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