From EatingWell: September/October 2010
In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We forgo the sodium-rich canned soup and make a light, creamy sauce that gets depth of flavor from dry sherry and Parmesan cheese. If you already have cooked chicken, use 4 cups and skip Step 2.
Time saving tip: use a food processor to do all the chopping. I used mine for the leeks, mushrooms, parsley, & parmesan cheese.
This recipe was bland. Particularly, the boiled chicken was bland. If I try it again, I will spice up the chicken once it is cut into bite-sized pieces - maybe garlic salt or onion salt, maybe some poultry seasoning.
I loved this dish! I just wish it didn't take forever to make (it didn't help that I was already starving when I set out to make this dish, AND I had to slice 1&1/2 pounds of mushrooms...oops!). But, I think it was worth the wait. Maybe some time-saving cuts could be getting pre-sliced mushrooms and an already cooked rotisserie chicken. Also, I didn't have sherry, so I used chicken stock and it was good. I agree with blangston that frozen broccoli would probably be just as good (and will probably try that next time as I have a bean-hater in my house).
My husband and I really enjoyed this recipe. He's a good trouper and will try any recipe I decide to make, but this is one that we both loved! I typically hate recipes with alcohol in them, no matter how I try to cook it out I can always taste it. I ended up using 3/4 cup cream sherry in place of 1 cup dry sherry and the taste was fantastic! I will be making this one again very soon.
This dish was fairly easy to make and seemed so fancy, even though the presentation wasn't the neatest. The almonds were a great touch. I think it would taste just as good with frozen broccoli instead of the green beans. My husband, who typically isn't a fan of casseroles had seconds! I'll be making this again!
This was not an EW winner for me. We found it to be extremely bland. Perhaps more salt and pepper, maybe some additional herbs. I think the leeks just aren't strong enough to carry the dish.
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