The first step in so many creamy casseroles is opening a can of condensed cream of mushroom soup, right? Well not today! I’m going to show you how to make a completely from-scratch casserole in less than 40 minutes. And did I mention you’ll be making good use of leftovers, too? Yep, this recipe is a keeper!
Sarah’s Tip of the Day:
First you make your own creamy, mushroom-y base with a bit of oil, mushrooms, shallots, flour, chicken broth, and sour cream. That’s mixed with some classic casserole ingredients: frozen peas, leftover chicken, cooked rice, and parsley. Transfer it to a casserole dish, and top with breadcrumbs before baking, and you’ve got a chicken casserole for dinner! Watch the video and you’ll see how the flour makes the sauce extra creamy.
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per serv (makes 6): 616 cal; 42 g fat; 23 g protein; 36 g carb; 3 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Creamy Chicken and Rice Casserole | Everyday Food with Sarah Carey
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