CHICKEN AND RICE CASSEROLE WITH CORN FLAKES RECIPES

Steps:

• 375 degrees Fahrenheit (190 degrees Celsius).
• Steam the broccoli florets until just under tender and place them in the bottom of a greased casserole dish.
• Heat  the olive oil and butter  in a heavy bottomed skillet over medium high heat,  then add the chicken, sprinkle generously with salt, pepper and garlic powder, then cook until done - stir frequently and scrape up any brown bits from the bottom of the skillet.
• Using a strainer, remove the cooked chicken from the pan and arrange it in the dish with the broccoli.
• Leave the liquid in the pan and lower the heat a little, add the diced onion, sprinkle it  with salt and pepper, and cook for about 3 minutes, or until beginning to brown.
• Add the garlic and continue cooking for about 2 more minutes.
• Increase the heat to medium high, add the mushrooms and cook until they have released most of their liquid, about 5 - 6 minutes.
• Increase heat to high, then pour in the wine, and boil until the liquid reduces by about half, about 3 minutes.
• Using a fork, whisk the flour, cream cheese, sour cream and stock together until blended, then stir into the sauce and simmer until it begins to thicken, about 3 - 5 minutes.
• Pour the sauce over the chicken and broccoli, and bake in the oven about 25 - 30 minutes.
• Sprinkle the croutons bits over the top about 10 minutes before the casserole is done.
• This goes really well with a heartier grain like wild or brown rice or whole-wheat  pasta - although it's also very good by itself with a nice crusty bread.

Steps:

• 375 degrees Fahrenheit (190 degrees Celsius).
• Steam the broccoli florets until just under tender and place them in the bottom of a greased casserole dish.
• Heat  the olive oil and butter  in a heavy bottomed skillet over medium high heat,  then add the chicken, sprinkle generously with salt, pepper and garlic powder, then cook until done - stir frequently and scrape up any brown bits from the bottom of the skillet.
• Using a strainer, remove the cooked chicken from the pan and arrange it in the dish with the broccoli.
• Leave the liquid in the pan and lower the heat a little, add the diced onion, sprinkle it  with salt and pepper, and cook for about 3 minutes, or until beginning to brown.
• Add the garlic and continue cooking for about 2 more minutes.
• Increase the heat to medium high, add the mushrooms and cook until they have released most of their liquid, about 5 - 6 minutes.
• Increase heat to high, then pour in the wine, and boil until the liquid reduces by about half, about 3 minutes.
• Using a fork, whisk the flour, cream cheese, sour cream and stock together until blended, then stir into the sauce and simmer until it begins to thicken, about 3 - 5 minutes.
• Pour the sauce over the chicken and broccoli, and bake in the oven about 25 - 30 minutes.
• Sprinkle the croutons bits over the top about 10 minutes before the casserole is done.
• This goes really well with a heartier grain like wild or brown rice or whole-wheat  pasta - although it's also very good by itself with a nice crusty bread.