How to Make Chicken and Mushroom Pilaf

Chicken and mushroom pilaf is a favorite of my step daughter. It is a simple casserole that almost never fails to satisfy your need for food, flavor, and soothing textures. The Original recipe was from Aunt Rose but I have enhanced it enough to call it my own, perhaps I should say Aunt Rose' recipe was the inspiration for this one. Once again I use the chicken thighs for flavor and economy. If you choose to use those costly boneless, skinless chicken boobs that is your choice... Now roll up your sleeves, wash your hands and get cooking.

Chicken and Mushroom Pilaf

Ingredients:

6-8 chicken thighs (skin on, skin off you choose)

1 cup long grain rice not cooked(Your favorite)

½ cup orzo (not cooked)

1 8oz can mushroom stems and pieces (drained)

1 softball sized onion peeled and fine diced

1 Cup Frozen baby peas (practically perfect)

1 Cup fine diced celery

2 carrots grated (wash not peeled)

2 cups chicken broth (can or box OK)

1 can cream of chicken soup (Fat Free)

vegetable spray (I like Pam olive oil flavor)

Directions:

Preheat oven to 350. Mix everything but chicken together. Mix it well. Put in sprayed 9x13 baking dish, arrange chicken on top of mixture. Spray top of everything and cover. Bake for 90 minuets or till liquid is all absorbed and chicken internal temp is over 160. Stir rice mixture once more before serving.

Notes:

You can replace orzo with small broken pieces of pasta. The pilaf concept is a small amount of pasta with the rice. The French think they invented it but my money in on the Chinese...Check Marco Polo

You can replace the cream of chicken soup with cream of mushroom or cream of celery. The flavor will change but the cooking concepts and texture will remain constant.

Turkey thighs will work but you may need to cook longer check the internal temps.

Leftover chicken or turkey also is a good substitute.

I have a special friend that add a cup of California blend vegetables to this for s different flavor combo.

You can prepare this the night before, refrigerate, and slide into the oven when You arrive home from work. Toss a salad and slice a loaf of crusty bread while it's cooking for a delightful mid week feast.