Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry; 1 serving Salt and pepper; 4 Tbsps extra virgin olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 227 grams cremini or button mushrooms, sliced; 59 milliliters dry sherry or white wine; 315 milliliters chicken stock (See Recipe Note); 118 milliliters sour cream; 59 milliliters cream; 237 milliliters uncooked white rice, medium or long grain; 2 teaspoons salt; 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of 1 of these herb mixes, or 2 tablespoons chopped fresh herbs such as rosemary, sage, thyme, and basil); 1 teaspoons paprika; 2 Tbsps chopped fresh parsley

Chicken and Rice Casserole might be a good recipe to expand your main course collection. Watching your figure? This gluten free recipe has 727 calories, 36g of protein, and 49g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up cream, salt and pepper, sherry, and a few other things to make it today. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you like this recipe, take a look at these similar recipes: Chicken Rice Casserole, Chicken and Rice Casserole, and Chicken and Rice Casserole.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

Heat 2 tablespoons of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season the chicken pieces all over with salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Pieces

Olive Oil

Equipment you will use

Frying Pan

Working in batches, brown the chicken pieces on both sides, about 1 to 2 minutes per batch.

Ingredients you will need

Chicken Pieces

Add a little more olive oil if needed with every batch.

Ingredients you will need

Olive Oil

Remove chicken pieces and set aside in a bowl. The chicken does not have to be cooked through, only browned.

Ingredients you will need

Chicken Pieces

Whole Chicken

Equipment you will use

Bowl

Sauté the onions and garlic: In the same sauté pan add 1 tablespoon olive oil. Lower the heat to medium, add the onions, and cook until translucent, about 3 minutes.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

Add the garlic; cook 30 seconds more.

Ingredients you will need

Garlic

Remove onions and garlic to a shallow 9x13 casserole dish.

Ingredients you will need

Garlic

Onion

Equipment you will use

Casserole Dish

Sauté the mushrooms: Raise heat to medium high and add the sliced mushrooms. Dry sauté the mushrooms (don't add butter or oil), allowing them to brown lightly and release some of their moisture.

Ingredients you will need

Mushrooms

Butter

Cooking Oil

Add the mushrooms to the casserole dish.

Ingredients you will need

Mushrooms

Equipment you will use

Casserole Dish

Add 1/4 cup dry sherry or dry white wine to the pan to deglaze it, scraping off the browned bits from the bottom.

Ingredients you will need

Dry White Wine

Dry Sherry

Equipment you will use

Frying Pan

(At this point, if you are making ahead, reduce the sherry to 1 tablespoon and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.)

Ingredients you will need

Chicken Pieces

Mushrooms

Garlic

Onion

Sherry

Equipment you will use

Casserole Dish

Let the sherry reduce to about 1 tablespoon, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoons salt, the cream, and the sour cream.

Ingredients you will need

Chicken Stock