Chicken and Rice Casserole Recipe
Chicken and rice casserole made with chicken breast simmered in a creamy sauce with mushrooms and onions, poured on a bed of rice, and baked in the oven.
Servings: 6 servings
Ingredients
- 1 cup long grain white rice uncooked
- 3 cups chicken stock divided
- 1 tablespoon butter cut into small pieces
- 1 teaspoon Italian seasoning divided
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 ½ pounds boneless skinless chicken breast
- ½ teaspoon paprika
- 1 tablespoon olive oil
- 1 onion thinly sliced
- 16 ounces mushrooms sliced
- 2 garlic cloves minced
- 8 ounces full-fat sour cream
Instructions
- Preheat the oven to 350˚F. In a 9 x 13-inch oven-safe baking dish, combine rice, 1 cup chicken stock, butter, ½ teaspoon Italian seasoning, and a pinch of salt and pepper. Cover tightly with foil and bake for 30 minutes.
- Meanwhile, season the chicken with salt, pepper, paprika, and remaining Italian seasoning. Add oil to a medium skillet over medium-high heat. Once the oil is shimmering, add chicken and cook for about 5 minutes, flipping halfway through, or until golden brown all over, but not yet cooked through. Remove from the pan and cut into small cubes.
- To the same skillet, add the onion and cook for 5 minutes. Season with salt and pepper. Add mushrooms and cook for 10 minutes, until they no longer give off moisture. Add garlic and cook for 1 more minute, until fragrant.
- Add the remaining 2–3 cups chicken stock and the sour cream, and bring to a gentle simmer. Once it reaches a simmer, stir in the reserved chicken and remove from the heat.
- When the rice is done cooking in the oven, uncover and pour the creamy mushroom and chicken mixture on top. Cover again and return to the oven for 15 minutes, until the chicken is cooked through and the casserole sauce is thickened. Serve warm.
Notes
Wipe the mushrooms clean with a damp paper towel. Rubbing them is the best way to clean them. If you rinse them, they can absorb the moisture and turn out soggy.
Use an aluminum foil baking pan. If you plan to put the chicken casserole directly in the freezer, bake it in an aluminum foil pan. This way, you won't have to transfer it to another dish or freeze one of your casserole dishes.
Storage: Store leftovers in the casserole dish or an airtight container in the fridge for up to 4 days. To reheat, bake at 350ºF until warmed through. You may need to add a splash of water or chicken stock if the sauce is too thick.
Freezing: You can freeze it either pre-baked or fully baked. Cover the casserole dish tightly with a layer of foil and plastic wrap. If you aren't using a disposable foil pan or you don't want to freeze it in a casserole dish, you can scoop the casserole into a freezer bag. It will last in the freezer for up to 3 months. Defrost in the fridge overnight and bake, covered, at 350ºF for about 30 minutes, or until heated through.
Note: A previous version of this recipe used more chicken stock. I've reduced the amount to 3 cups.
Nutrition
Calories: 439kcal | Carbohydrates: 37g | Protein: 34g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 587mg | Potassium: 952mg | Fiber: 2g | Sugar: 6g | Vitamin A: 422IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 2mg
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