Chicken-Mushroom-Sage Casserole

Ingredients

• 0.5 cup almonds toasted sliced
• 0.5 cup butter divided
• 6  chicken breast 
• 28 oz chicken broth canned
• 3 tablespoons flour all-purpose
• 2 tablespoons parsley fresh chopped
• 1 pound mushrooms fresh assorted coarsely chopped
• 1 tablespoon sage fresh chopped
• 2  garlic clove minced
• 0.5 cup parmesan cheese grated
• 0.5 teaspoon pepper 
• 6 oz rice long-grain wild
• 6 servings sage fresh
• 0.5 teaspoon salt 
• 3  shallots chopped
• 0.3 cup cooking sherry 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 37
2. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute.
3. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean.
4. Melt 2 Tbsp. butter in skillet over medium-high heat.
5. Add shallots, and saut 3 minutes or until translucent.
6. Add garlic, and saut 30 seconds.
7. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.
8. Melt remaining 1/4 cup butter in a 3-qt. saucepan over medium-high heat.
9. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened.
10. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish or disposable foil pan. Top with chicken.
11. Bake at 375 for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 16
12. Remove from oven, and let stand 10 minutes.
13. Sprinkle with almonds.