Conroy's Chicken Kelly

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Title: Conroy's Chicken Kelly
Yield: 4 Servings
Categories: Casserole


2 Eggs
1/2 c Skim milk
1 1/2 lb Boneless; skinless chicken
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

Date: Wed, 12 Jun 1996 22:08:15 -0400

From: Chris Susalski

(from the Cleveland Plain Dealer)

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.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,