Chicken and Rice Casserole
User Reviews
5
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Prep Time
10 mins
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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
Description
The Chicken and Rice Casserole features chicken thigh pieces combined with cremini mushrooms, onions, carrots, and green peas. These are baked together with uncooked rice soaked in a savory broth mixture that includes chicken stock, white wine, sour cream, heavy cream, and aromatic seasonings such as Italian and poultry spices. The mushrooms are browned separately to deepen their flavor before being added to the casserole, while the sautéed vegetables release sweetness and soften.
The resulting dish has a creamy texture from the dairy components, while the rice absorbs the flavors and cooks through in the oven. The chicken provides a tender protein element, complemented by the slight bite of the peas and the earthiness of the mushrooms. It is baked at 375°F until the rice is cooked and the ingredients meld together.
This casserole is a filling meal that can serve as a main course. It can be served on its own or alongside a simple salad. The recipe allows for flexibility by adding other vegetables like bell peppers or green beans, or substituting chicken with other meats like beef steak for variation.
To ensure the best texture, use heavy whipping cream, though half and half may be a lighter alternative. The mushrooms should be browned well to prevent excess moisture. The dish benefits from properly deglazing the pan with white wine to capture the browned flavors before adding the broth and dairy. Garnish with fresh parsley to add a herbaceous note at serving.
Ingredients
- 3 tablespoons extra virgin olive oil
- 8 oz cremini mushroom sliced, or button mushroom
- 1 onion chopped, medium
- 1 cup carrot chopped
- 3 cloves garlic minced
- ¼ cup white wine dry
- 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 white rice medium or long grain, uncooked
- 1 cup green peas thawed, frozen
- 1 ½ pounds chicken thigh cut into 1 to 1 1/2 inch pieces, patted dry, or boneless skinless chicken breasts
- 2 tablespoons parsley for garnish, chopped, fresh
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
- Add vegetables such as bell peppers or green beans to customize the casserole.
- Beef steak can be substituted for chicken for a different version.
- Use heavy whipping cream for best results, or half and half for a lighter dish.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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