Chicken-Pot-Pie Casserole

Okay I kind of made this up, so the measurements will not be exact.

This is what happens when you have random stuff in the kitchen and you're not sure what to make of them...you get a hybrid.

Ingredients

3 chicken breasts

Sliced mushrooms

Heavy cream

Chicken broth

Shredded cheese (any flavor you like)

1 sheet puff-pastry

Boil-in-Bag rice, (I use brown)

1 medium yellow onion

1/4 cup white wine

3 tbsn butter

Flour, salt, pepper, Italian seasoning, Olive oil.

Pre-heat oven to 350, defrost puff-pastry.

Sauté the onions in olive oil and 1 tbs butter until translucent then remove from pan. Slice the chicken into bite size chunks and sauté in olive oil. When the chicken is done, remove the chicken and add more oil and 1 tbsn butter. Add mushrooms and brown them. Once brown, add salt and the white wine....continue to sautee until some of the wine is absorbed.

Add about 1 tbs of flour and 1 tbs of butter (to make a roux) whisk the flour and butter in the mushrooms until the sauce thickens. Add cream (I eye ball it...maybe 1 cup of cream) and an equal amount of chicken broth. Switch to a wooden spoon and turn up the heat, bring to a bubble and then lower to a simmer. Add the chicken and onions back in. Season with salt, pepper and other seasonings as desired to taste.

Mix the rice with the chicken mushroom sauce in a casserole dish or bowl. Top with the shredded cheese and then top that with the puff pastry. Cut slits into the pastry and then bake until the pastry is finished (the instructions are on the pastry, it's about 15 minutes). Let stand for five minutes and dive in.

It's easier than it sounds. To make it even simpler, just add cream of mushroom soup instead of the mushrooms and cream, no need for roux then.