Chicken Monterey

Chicken montereyI cook with my family in mind – most specifically my husband. He loves just about anything with mushrooms or cheese.  This dish combines both for a great week night meal. 

Chicken Monterey

1 pound boneless skinless chicken breast – cut into bite sized pieces
8 oz. white button mushrooms – sliced
1 medium white onion – quartered then thinly sliced
1 cup Monterey Jack cheese
1 Tablespoon sugar
2 teaspoons worcheshire sauce
1  1/3 cup long grain white rice
salt and pepper to taste
a small amount of oil

Prepare rice according to package directions.

While the rice is cooking, saute onions, sugar and 1 teaspoon of salt for 5 minutes.  Add mushrooms and cook an additional 3 minutes.  Set aside.

In the same pan, cook chicken pieces in a small amount of oil. Stirring frequently until done (about 7 to 10 minutes).  Add onions and mushrooms back to the pan, along with any drippings from the bowl.  Add worcheshire sauce. Cover and remove from heat. Let set 5 minutes.

Place cooked rice in the bottom of a casserole dish.  Top with chicken, mushrooms, and onions along with any juice that is in the bottom of the pan.  Top with 1 cup of cheese.

Bake at 350 for 15 -20 minutes until cheese is melted.

TIP: I do not use instant rice.  To cook regular rice – bring rice and 2  2/3 cups water to a boil over medium high heat.  Reduce to a simmer and cook 20 minutes.  Fluff before serving.  Brown rice also works – you will need about 4  1/2 cups of cooked rice.


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