Ever notice how many baked casserole recipes call for cream of (fill in the blank) soup? Yes, of course you can substitute, but the result is not quite the same. And when feeding a husband with discriminating tastes, poor imitations are just that. Of course, my girls don't mind, as they haven't anything to compare to, so it's still yummy to them. This recipe, though, is incredible. It is so creamy, it tastes like there is an actual cream of whatever in there. Even my husband loved it. And took seconds. And thirds! What a success.
Mushroom Chicken and Rice Casserole
1/2 c dairy free margarine (we like earth balance and soy garden)
1/2 c flour
1/2 t salt and pepper to taste
1/4 t garlic powder to taste
1/4 c plain (unsweetened) soymilk
2 c chicken broth
6 oz fresh sliced mushrooms of your choice
2 T onion, diced
3 c cooked rice
2 c diced cooked chicken (leftover roast chicken is great for this)
Preheat oven to 375.
In a medium to large skillet melt margarine. Saute mushroom and onion about 7 minutes until tender. Add flour, salt, pepper, garlic and combine well. Slowly add soymilk and chicken broth. Cook and stir until thick and smooth. Remove from heat. Add rice and chicken, and stir until combined. Place in 13x9 pan. Garnish with paprika and parsley if desired. Bake 25 minutes, until heated through and bubbly. YUM!
I have not tried this with wild rice yet, but I think it would be incredible to substitute wild rice for white rice. Let me know if you beat me to it.