Ditch the canned soup and bake a chicken and rice casserole from scratch.
I admit I have not, though the idea of it intrigued me recently.
The dish sort of reminds me of my mother’sarroz con pollo, but with mushrooms and without tomatoes.
Simply Recipes / Michelle Becker
Then the mushrooms are browned, and the whole pan is deglazed with dry sherry.
All goes into a casserole dish with stock, cream, sour cream, herbs, and rice.
It’s then topped with the chicken and baked in the oven.
Simply Recipes / Michelle Becker
The recipe assumes the rice requires approximately 1 1/2 cups of liquid per cup of rice to cook.
Some rice varieties, such as brown rice, require more liquid (and a longer cooking time).
Can I Make This on the Stovetop?
Elise Bauer
you might make this entire dish on the stovetop instead of the oven if you want.
Can I Make This Casserole Ahead of Time?
Double all the ingredients and follow these tips.
Elise Bauer
Instant Pot Chicken and Rice
it’s possible for you to make this in and Instant Pot!
Give it a try using our recipe.
Can I Make This in a Slow Cooker?
Elise Bauer
We have a slow cooker version of this recipe, too.
Some rice varieties, such as brown rice, require more liquid (and a longer cooking time).
Depending on how salted your stock is, you may need to more generously salt this dish.
Elise Bauer
you could always salt to taste at the table.
Cook it low enough to keep a simmer, but not so high that you burn the rice.
Season the chicken pieces all over with salt and pepper.
Simply Recipes / Michelle Becker
Working in batches, brown the chicken pieces on both sides, about 1 to 2 minutes per batch.
Add a little more olive oil if needed with every batch.
Remove chicken pieces and set aside in a bowl.
Simply Recipes / Michelle Becker
The chicken does not have to be cooked through, only browned.
In the same saute pan add 1 tablespoon olive oil.
Lower the heat to medium, add the onions, and cook until translucent, about 3 minutes.
Add the garlic; cook 30 seconds more.
Remove onions and garlic to a shallow 9 x 13-inch casserole dish.
Raise heat to medium high and add the sliced mushrooms.
Add the mushrooms to the casserole dish.
Let the sherry reduce to about 1 tablespoon, then add the chicken stock, and remove from heat.
Stir in 1 1/2 teaspoons salt, the cream, and the sour cream.
Add the uncooked rice to the casserole dish.
Then pour the stock, sherry, cream, and sour cream mixture over the rice.
Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish.
Simple Tip!
Because of the wine, the peas won’t stay bright green, but they are still tasty.
Cover the casserole dish tightly with aluminum foil.
Bake in a 375F oven for 45 minutes and then remove foil.
Sprinkle with fresh parsley before serving.
