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Chicken and Rice Casserole
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Prep Time:
25 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Elevate your meal with a homemade chicken and rice casserole featuring fresh mushrooms, garlic, cream, and herbs. Perfect for family dinners or entertaining guests.
Ingredients:
  • 2 1/2 pounds boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
  • Salt and pepper
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/2 pound cremini or button mushrooms, sliced
  • 1/4 cup dry sherry or white wine
  • 1 1/3 cups chicken stock (See Recipe Note)
  • 1/2 cup sour cream
  • 1/4 cup cream
  • 1 cup uncooked white rice, medium or long grain
  • 1 1/2 teaspoon salt
  • 1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 tablespoons chopped fresh herbs such as rosemary, sage, thyme, and basil)
  • 1/2 teaspoon paprika
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Heat your oven to 375°F.
  • Heat 2 tablespoons of olive oil in a large sauté pan on medium high to high heat. Season the chicken pieces with salt and pepper. Brown the chicken in batches on both sides for about 1 to 2 minutes per batch, adding more oil as needed. Transfer the browned chicken to a bowl, they do not need to be fully cooked.
  • In a sauté pan over medium heat, sauté the onions in 1 tablespoon of olive oil until translucent, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Transfer the onions and garlic to a 9x13-inch casserole dish.
  • Sauté the mushrooms: Increase heat to medium-high and cook the sliced mushrooms without adding any butter or oil until they lightly brown and release moisture. Transfer the cooked mushrooms to the casserole dish.
  • Prepare the sauce by pouring 1/4 cup of dry sherry or dry white wine into the pan, scraping off the flavorful browned bits from the bottom. Let the sherry reduce to about 1 tablespoon. Add the chicken stock, then stir in 1 1/2 teaspoons salt, cream, and sour cream. Remove from heat. (If making ahead, reduce the sherry to 1 tablespoon, transfer to a casserole dish, and refrigerate the cooked ingredients until ready to assemble the casserole.)
  • Layer uncooked rice in the casserole dish and pour in the stock, sherry, cream, and sour cream mixture. Sprinkle in Italian and poultry seasonings, along with paprika. Stir the mixture to combine evenly. Arrange chicken pieces on top of the rice mixture in a single layer.
  • Cover the casserole dish tightly with aluminum foil and bake at 375°F for 45 minutes. Remove the foil and continue baking uncovered until excess liquid evaporates, if needed.
  • Garnish with fresh parsley right before serving.

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