Chicken, Mushroom & Rice Casserole

2 cups rice, cooked (can be brown rice if you do not have wild rice)
1-2 pounds boneless, skinless chicken breast, cooked and cut into bite size pieces
2 Tablespoons extra virgin olive oil
2 leeks, chopped and rinsed
1 pound mushrooms, rinsed
1 cup dry sherry (or 1/2 cup apple cider vinegar)
1/4 cup all purpose flour
2 cups milk (such as 2%)
1/2 cup grated Parmesan cheese
1 can cream of mushroom soup (or 8 ounces sour cream)
1/3 cup flat, loose leaf parsley, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 package frozen french cut green beans
1 package sliced almonds


Grease 9x13" pan or spray with nonstick cooking spray. Line bottom of pan with cooked rice and layer cooked, sliced chicken on top.
Add olive oil to large skillet and let heat for 2 minutes. Generously clean leeks and add to skillet. Cook for 5 minutes, until wilted and cooked through. Prepare green beans according to package. Add mushrooms and green beans; cook for additional 3 minutes.
Add sherry, or apple cider vinegar; four, milk, mushroom soup, parmesan cheese and parsley. Stir until well combined. Flavor with salt and pepper as desired. Pour mixture over rice and chicken. Top with sliced almonds. 

I could not find my sour cream, so I substituted the mushroom soup instead and it turned out fine.
Recipe can be made ahead up to 3 days in advance. When ready to eat, preheat oven to 350F and bake for 30 minutes. See original recipe below.

http://www.eatingwell.com/recipe/252661/chicken-mushroom-wild-rice-casserole/