Chicken, Mushroom & Wild Rice Casserole

Name: Chicken, Mushroom & Wild Rice Casserole
Ingredients: 2 cups water; 1/2 cup wild rice; 2 pounds boneless, skinless chicken breasts, trimmed; 2 tablespoons extra-virgin olive oil; 2 leeks, chopped and rinsed; 1 1/2 pounds mushrooms, sliced; 1 cup dry sherry (see Note); 1/4 cup all-purpose flour; 2 cups low-fat milk; 1/2 cup grated Parmesan cheese; 1/2 cup reduced-fat sour cream; 1/3 cup chopped flat-leaf parsley; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 2 cups frozen French-cut green beans; 1/2 cup sliced almonds

Chicken, Mushroom & Wild Rice Casserole was pinched from <a href="http://www.eatingwell.com/recipes/chicken_wild_rice_casserole.html" target="_blank">www.eatingwell.com.</a>

"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...."

INGREDIENTS

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2 cups water

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1/2 cup wild rice

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2 pounds boneless, skinless chicken breasts, trimmed

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2 tablespoons extra-virgin olive oil

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2 leeks, chopped and rinsed

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1 1/2 pounds mushrooms, sliced

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1 cup dry sherry (see Note)

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1/4 cup all-purpose flour

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2 cups low-fat milk

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1/2 cup grated Parmesan cheese

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1/2 cup reduced-fat sour cream

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1/3 cup chopped flat-leaf parsley

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1 teaspoon salt

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1/2 teaspoon freshly ground pepper

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2 cups frozen French-cut green beans

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1/2 cup sliced almonds

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