Chicken, Mushroom and Rice Casserole
Baked chicken and rice for a satisfying and simple dish
Ingredients
- 1 pound boneless chicken thighs, trimmed and cut into 1 inch pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 cup chopped onion
- 3 cloves minced garlic
- 12 ounces sliced mushrooms
- 1/3 cup dry sherry, or white wine
- 1 1/2 cup chicken broth
- 3/4 cup sour cream
- 3/4 cup half and half, or cream
- 1 1/4 cup raw, white rice
- 1 1/2 tsp salt
- 1 tsp basil
- 1/2 tsp thyme
- 1/2 tsp smoked paprika
- 2 tbsp chopped parsley
Instructions
- Heat oven to 375 degrees. In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add chicken to pan along with salt and pepper and saute 1-2 minutes per side. Transfer to a bowl.
- In the saute pan, add 1 tablespoon oil and saute onion for 3 minutes. Add garlic and saute 1 minute more. Remove onions and garlic and add to a 9×13 inch baking dish.
- Dry saute mushrooms in saute pan over medium heat. Add mushrooms to baking dish.
- Deglaze pan with sherry. Reduce sherry. Add chicken broth to pan. Reduce chicken broth. Remove from heat.
- Whisk sour cream and half and half into broth along with 1 1/2 tsp salt.
- Add dry rice to baking dish along with seasonings. Pour sour cream mixture over rice mixing slightly. Add chicken and mix slightly. Sprinkle with additional paprika.
- Cover baking dish with foil and bake 40 minutes covered. Remove foil and bake 5-10 minutes more. Garnish with parsley before serving.