Brown Rice, Chicken and Mushroom Bake

3-1/3  cups		good chicken stock
1-1/2  cups		brown rice
1  tablespoon		olive oil
1  cup		green onion
8  ounces		cremini (Baby Bella) mushrooms, sliced thickly
1  teaspoon		kosher salt, plus more to taste
18  ounces		meat from one whole chicken, shredded in large chunks
2  teaspoons		cornstarch
1  cup		heavy cream, divided
1/4  teaspoon		ground white pepper

Tip: For nutritional information on all the ingredients in Brown Rice, Chicken and Mushroom Bake just click on each ingredient name. Then adjust the serving size for any Brown Rice, Chicken and Mushroom Bake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350 degrees F. Place chicken stock in a microwave proof container and bring to a boil. Alternatively, put it in a small sauce pan and bring to a boil. Rinse brown rice and then spread in the bottom of a 3 quart casserole dish. Pour boiling stock on top of rice and cover tightly with a double layer of aluminum foil. Place casserole on a large baking sheet and put into preheated oven for 30 minutes.

Meanwhile, cut leeks (or green onions) in half and then slice them 1/4 inch thick. Place in a large bowl, fill with water, swirl with your hand several times and then let them rest. Any dirt will fall to the bottom of the bowl. Then, using your hands, move leeks to a colander or salad spinner to drain.

Add olive oil a large skillet over medium heat. Add leeks and saute until soft, about 5 to 8 minutes. Add mushrooms and salt. Saute for another 8 minutes or until mushrooms are soft but not overcooked. Stir in chicken and chicken broth, bring to a low simmer and cook for several minutes.

Put cornstarch in a small bowl, add 1 tablespoon of cream and mix to make a slurry. Set aside. Add remaining cream to chicken mixture and cook for several minutes while stirring. Add slurry and cook for another 3 or 5 minutes until it thickens. Remove from heat.

Once rice has baked for 30 minutes, remove from oven and spoon chicken mix evenly over the top. Cover tightly again (use towels to avoid burns) and return to the oven for another 25 to 30 minutes until liquid has been absorbed and its bubbly around the edges.