Chicken and Rice Casserole
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
681 kcal
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Course
Main Course
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Cuisine
American
Chicken and Rice Casserole
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Delicious and hearty, this easy chicken and rice casserole recipe is one tasty family dinner. Simple to prep before it's baked in the oven, this creamy vegetable and chicken recipe is wonderfully comforting and filling.
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Ingredients
- 3 tablespoons extra virgin olive oil
- 8 oz cremini or button mushrooms sliced
- 1 medium onion chopped
- 1 cup carrots chopped
- 3 cloves garlic minced
- ¼ cup dry white wine
- 1 ½ cups chicken stock
- ½ cup sour cream
- ¼ cup heavy whipping cream
- 1 ½ teaspoon salt
- ¾ tsp black pepper
- 1 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1 cup uncooked white rice medium or long grain
- 1 cup frozen green peas thawed
- 1 ½ pounds boneless skinless chicken thighs or breasts cut into 1 to 1 1/2 inch pieces, patted dry
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F.
- Heat 2 tablespoon olive oil in a skillet and add mushrooms. Brown the mushrooms over high heat, allowing them to brown lightly and release some of their moisture. Add the mushrooms to the casserole dish.
- 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. Add the carrots, and sauté for about 2 minutes. Add the garlic and cook for 30 seconds more. Transfer onions, carrots, and garlic to a 9x13 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. Let the white wine reduce to about 1 tablespoon, then add the chicken stock, and remove from heat. Stir in sour cream and heavy cream, salt, black pepper, Italian and poultry seasoning.
- Add the uncooked rice, thawed green peas and chicken pieces to the casserole dish. Then pour the stock, wine, cream, and sour cream mixture over the rice. Stir the rice, vegetable, and chicken mixture so that they are evenly distributed in the casserole dish.
- Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes and then remove foil.
- If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
- Sprinkle with fresh parsley before serving.
Notes
- You can easily add other veggies to this dish. Bell peppers or green beans would make a great addition.
- You can also make this dish with beef steak if you prefer.
- For best results, use whipping cream, but you can use half and half for a lighter dish.
Nutrition Information
Show Details
Calories
681kcal
(34%)
Carbohydrates
56g
(19%)
Protein
47g
(94%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
147mg
(49%)
Sodium
1260mg
(53%)
Potassium
1286mg
(37%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
6268IU
(125%)
Vitamin C
26mg
(29%)
Calcium
117mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 56g | 19% |
| Protein | 47g | 94% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 147mg | 49% |
| Sodium | 1260mg | 53% |
| Potassium | 1286mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6268IU | 125% |
| Vitamin C | 26mg | 29% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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