Conroy's Chicken Kelly
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Conroy's Chicken Kelly
  Chicken    Casserole  
Last updated 6/12/2012 1:17:35 AM. Recipe ID 48036. Report a problem with this recipe.
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      Title: Conroy's chicken kelly
 Categories: Casserole
      Yield: 4 Servings
 
      2    Eggs
    1/2 c  Skim milk
  1 1/2 lb Boneless; skinless chicken
           -breast
    1/2 c  Bread crumbs
      1 tb Olive oil
      1    Box (12-oz) Uncle Ben's
           -wild rice
      1 c  Chicken broth
    1/2 c  Fresh mushrooms; sliced
      5 sl Muenster cheese
   
  Whisk together eggs and milk.  Cut chicken into 1-inch strips and
  soak in the egg-and-milk mixture for 1 hour.  Dredge chicken strips
  through bread crumbs and quickly sear in a very hot skillet with a
  tablespoon of olive oil. Cook the rice according to the box's
  directions and spread in the bottom of a 9x12 pan. Layer the browned
  chicken over the rice. Add the chicken broth, cover with mushrooms
  and top with cheese. Bake covered in a preheated 350-degree oven for
  30 minutes, then uncover for 10 minutes or until browned.
  
  Personal notes: This was simply awesome!  An easy gourmet looking
  dish... my husband and I wished we'd had company tonight. We'll
  easily have "reruns" for another two meals. I had defrosted 2 lbs
  chicken though, and used much more bread crumbs, "coating" rather
  than "dredging." Also used more oil (and only had regular wesson type
  oil). For that much chicken, and because I like rice, next time I'll
  use two boxes of rice mix (I used Butter & Herb flavor) and the whole
  can of chicken broth. And 1/2 cup mushrooms didn't look like enough,
  so I sliced up 1 cup or more.
  




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Recipe ID 48036 (Apr 03, 2005)

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