Chicken-Mushroom Rice Bake

Mushrooms, Chicken, Garlic and Wine, are there really any flavors that go so well together? Well sure there is, but this recipe is easy and delicious and that my friends make it the perfect meal.

3 boneless, skinless chicken breast (pounded and split)
1 can cream of mushroom soup
1 cup chicken broth
1 1/4 cup long grain rice (uncooked)
2 cups sliced mushrooms
1 small onion sliced
1 tbsp butter
1 tbsp olive oil
5 cloves garlic minced (divided)
1 cup dry white wine (divided)
2 cups sharp cheddar cheese (grated and divided)
salt, pepper, garlic powder, papirka


In a saute pan, melt butter and heat oil. Add mushrooms and onions and saute until almost done. When mushrooms are tender and opaque, add 2 cloves of garlic and 1/4 cup white wine, and cook until mushrooms and onions are done and lightly browned. Remove from heat and set aside.

In a bowl combine cream of mushroom soup, chicken broth, remaining wine, 3 cloves garlic, 1 1/2 cup cheese and whisk. Stir in onions and mushrooms.

Spray a 9x13 baking dish with non-stick spray. Pour in soup mixture, then stir in rice. Top mixture with chicken breast. Sprinkle chicken breasts with salt, pepper, garlic powder and papirka.

Bake at 375* for 35 min. Sprinkle remaining cheese on top of chicken and cook an additional 10 min.

Mushroom Risotto

Mmmmmm....Risotto....really do I really need to say more? What doesn't risotto go with? This recipe has never disappointed, and all who taste it will fall in love with risotto all over again. Throw in some thinly sliced grilled steak or grilled chicken and you have a complete meal.

5 cups chicken broth, divided
3 tablespoons olive oil, divided

1 lb portobello mushrooms, thinly sliced
2 shallots, diced

1 tbsp fresh minced garlic
1 1/2 cups Arborio rice
1 cup dry white wine
3 tablespoons finely chopped chives
6 tablespoons butter
1/3 cup freshly grated Parmesan cheese
sea salt to taste
freshly ground black pepper to taste

Warm the broth in the microwave for 4 minutes. You can heat it 2 cups at a time, as needed for 1 min.
In a large saucepan over medium-high heat add 2 tbsp olive oil and 1 tbsp butter. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tbsp olive oil and 1 tbsp to the skillet, continuing to cook over medium-high heat, and stir in the shallots and garlic. Cook until opaque. Add rice, stirring to coat with oil, about 2 minutes. When the rice is slightly golden in color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is creamy but firm, but not hard in the center, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, remaining butter, chives, and parmesan. Season with salt and pepper to taste.

Wilted Spinach with Bacon and Mushrooms

A soul-warming gastronomical gift from on high. Very easy to fix, and versital enough to go with just about any main dish. Use is as a side or as the salad. You won't be disappointed.

5 strips bacon (cooked and crumbled)
1/2 lb sliced bella mushrooms
6 cups fresh spinach

1/2 diced onion
1/2 tsp minced garlic
1 tbsp olive oil
1 tbsp butter
2 tbsp brandy

Fresh grated asiago cheese

In a large saute pan, add oil and butter until melted. Add mushrooms and onions and cook until onions are tender and translucent over medium heat (about 8 min), add garlic. Add spinach and brandy. Cook until spinach is just starting to wilt. Add bacon, cook until wilted, and serve warm. Add pepper to taste and top with freshly grated asiago cheese.