CHICKEN and RICE CASSEROLE

Servings: 6-8 

This recipe delicious casserole recipe is from Simply Recipes, one of my favorite food blogs on the net. I changed a few ingredients around and it was AMAZING! 

Ingredients: 

2 1/2 lbs. boneless, skinless chicken breasts 

2 leeks [sliced, washed and rinsed]

2 garlic cloves, minced

1/2 lb. each of baby portabello and button mushrooms sliced

1/4 cup white wine

1 1/3 cups chicken stock

1/2 cup sour cream

1/4 cup heavy cream

1 cup raw, medium or long grain, white rice

1 tsp. each of italian seasoning and poultry seasoning

1 1/2 tsp. salt

1/2 tsp. paprika

olive oil 

salt + pepper

Directions:

1. Preheat oven to 375 F.

2. Butterfly chicken breasts; season all over with salt and pepper.

3. Heat 2 tsp. of olive oil in a large saute pan on medium high or high heat. Working in batches, brown the chicken beasts on both sides, about 1-2 minutes.  Cut  browned chicken into 1 – 1 1/2 inches, set aside in a bowl.  [note that the chicken does not have to be cooked through, only browned]

4.  In the same saute pan add 1 tsp. of olive oil, lowe heat to medium, add onions and cook until translucent, about 3 minutes. Add garlic, cook 30 seconds. Remove to a shallow casserole dish. Raise heat to high, add sliced mushrooms. Dry saute them (do not add oil) allowing the mushrooms to brown lightly. Add to casserole dish.

5. Add 1/4 cup white wine to the pan to deglaze pan, scraping off the browned bits from the bottom of the pan. Let the wine reduce to about 1 tbsp., then add the chicken stock, and remove from heat. Stir in 1/2 teaspoon, sour cream and cream. 

6. Add raw rice to the casserole dish. Then cream mixture over rice. Add the italian and poultry seasonings and paprika to the dish. Stir the rice, onion, mushroom and herb mixture so that they are evenly distributed in the casserole dish. 

7.  Place the chicken pieces over the rice mixture, in a single layer. Cover the casserole tightly with aluminum foil. Bake at 375F for 45 minutes. Remove foil. If casserole is still to liquidy, let it cook a few minutes more uncovered, until excess liquid is evaporated.  

8. Enjoy. 

1. Glenda Says:
   March 25th, 2009 at 5:44 am

   Good recipe. Will try this week. Thank you.



2. -LOY- Says:
   June 17th, 2009 at 8:52 pm

   Thanks Glenda! Did you try the recipe? How did it turn out?