Creamy Chicken And Kamutr Wheat Casserole Recipes

CREAMY CHICKEN-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. In an extra-large skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, Grilled & Ready® Diced Chicken, and 1/4 cup of the Parmesan cheese.
• Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

CREAMY CHICKEN AND KAMUT(R) WHEAT CASSEROLE

Steps:

• 1. Preheat oven to 450 degrees F (230 degrees C).
• 2. Whisk the milk, flour, salt, and thyme together until there are almost no clumps left. Set aside.
• 3. Heat the oil in an iron-cast or oven-proof skillet over medium-high heat. Add the onions and garlic, and stir constantly. Let them cook for about a minute. Add the chicken and cook it for 5-6 minutes.
• 4. Add the pepper and collard greens and let it cook for a few minutes, until the collard greens have wilted.
• 5. Stir in the milk mixture in the skillet and reduce the heat a little (about a medium-low). Cook for a minute or two, until the mixture starts to thicken and bubble. Be sure to stir frequently because the sauce will start to burn at the bottom.
• 6. Turn off the heat and mix in the cooked whole grain KAMUT(R) wheat. Sprinkle cheese on top.
• 7. Place the skillet in the oven and cook for about 2 minutes, until the cheese has melted.
• 8. Enjoy while hot!