Chicken & Rice Casserole with Kale & Cremini Mushrooms

Few things hit the spot quite like a comforting, creamy casserole. Tonight, we’re combining earthy kale and mushrooms with seared chicken, shredded into bite-sized pieces for a smoother texture. To bring it all together, we’re also adding verjus (the juice of young wine grapes), whose tang balances out the overall richness of the dish. Sprinkled on top just before baking, panko breadcrumbs, add delicious crunch to every bite.

Blue Apron Wine Pairings Two Jakes of Diamonds Cabernet Franc, 2015 Sea Shell Vineyard Cabernet Franc, 2014

Ingredients 4 Boneless, Skinless Chicken Breasts ¾ Cup Jasmine Rice ¾ Cup Milk ½ Pound Cremini Mushrooms 1 Bunch Green Kale 1 Yellow Onion Knick Knacks 2 Tablespoons Butter 2 Tablespoons Grated Parmesan Cheese 2 Tablespoons Verjus Blanc ⅓ Cup Panko Breadcrumbs 1½ Tablespoons Casserole Spice Blend (All-Purpose Flour, Ground Mustard, Garlic Powder, Sweet Paprika, Onion Powder & Ground Dried Oregano)

Makes: 4 servings Prep Time: 10 minutes | Cook Time: 35–45 minutes

For cooking tips & tablet view, visit blueapron.com/recipes/fp432 Recipe #432 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/fp432 1 2

Prepare the ingredients: Cook the rice: Preheat the oven to 425°F. Wash and dry the fresh produce. Peel In a medium pot, combine the rice, a big pinch of salt and 1½ and small dice the onion. Cut the mushrooms into bite-sized cups of water. Heat to boiling on high. Once boiling, cover and pieces. Remove and discard the kale stems; finely chop the leaves. reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. 3 4

Cook the chicken: Cook the vegetables: While the rice cooks, pat the chicken dry with paper towels; Add the butter to the pan of reserved fond; heat on medium-high season with salt and pepper on both sides. In a large, high-sided until melted. Add the onion and mushrooms; season with salt pan (or pot), heat 2 tablespoons of olive oil on medium-high until and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until hot. Add the seasoned chicken. Cook 3 to 5 minutes per side, or softened and fragrant. until golden brown and cooked through. Turn off the heat. Leaving any browned bits (or fond) in the pan, transfer the cooked chicken to a plate. When cool enough to handle, using 2 forks, carefully shred into bite-sized pieces. 5 6

Make the sauce & assemble the casserole: Bake the casserole & serve your dish: Add the spice blend to the pan and cook, stirring constantly, 30 Place the casserole in the oven and bake 10 to 12 minutes, or until seconds to 1 minute, or until lightly browned and fragrant. Slowly browned and crispy on top. Remove from the oven. Let stand for at whisk in the milk and 1 cup of water; cook, whisking frequently, least 2 minutes before serving. Enjoy! 5 to 6 minutes, or until thickened. Add the kale and cook, stirring occasionally, 2 to 3 minutes, or until wilted. Turn off the heat. Stir in the verjus, shredded chicken and cooked rice; season with salt and pepper to taste. Transfer to a baking dish. In a bowl, combine the breadcrumbs and cheese; season with salt and pepper. Stir in 1 tablespoon of olive oil to moisten the mixture. Evenly spoon over the filling.