Description

Warm, comforting, and packed with flavor, this Chicken and Rice Casserole is the perfect one-dish meal for any night of the week. Tender chicken thighs, creamy rice, and savory mushrooms come together in a velvety sauce for a dish that’s as satisfying as it is simple to prepare. Whether you’re cooking for your family or meal prepping for the week, this casserole is guaranteed to impress.

Ingredients

Scale

Main Ingredients

2 1/2 pounds boneless, skinless chicken thighs, cut into 1–1 1/2-inch pieces, patted dry
1 cup uncooked white rice (medium or long grain)
8 ounces cremini or button mushrooms, sliced

Aromatics and Fat

1 medium onion, chopped
2 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided

Creamy Sauce

1 1/3 cups chicken stock
1/4 cup dry sherry or white wine
1/2 cup sour cream
1/4 cup heavy cream

Seasonings and Herbs

- 1 1/2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1/2 teaspoon paprika
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped

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Instructions

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
Brown the Chicken:
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Season the chicken pieces with salt and pepper. Working in batches, brown the chicken on both sides for 1–2 minutes per side. Set the chicken aside.
Sauté the Onions and Garlic:
- Add 1 tablespoon of olive oil to the same pan and reduce the heat to medium.
- Cook the chopped onions until translucent, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds. Transfer the onions and garlic to a 9×13-inch casserole dish.
Sauté the Mushrooms:
- Increase the heat to medium-high and add the mushrooms to the pan.
- Dry sauté the mushrooms until they are browned and have released their moisture. Transfer the mushrooms to the casserole dish.
Prepare the Sauce:
- Deglaze the pan with 1/4 cup sherry or white wine, scraping up the browned bits. Let the liquid reduce to about 1 tablespoon.
- Add the chicken stock, sour cream, heavy cream, and 1 1/2 teaspoons of salt. Stir to combine and remove from heat.
Assemble the Casserole:
- Spread the uncooked rice evenly in the casserole dish.
- Pour the creamy sauce over the rice and stir gently to combine with the onions, mushrooms, and seasonings.
- Arrange the browned chicken pieces on top of the rice mixture.
Bake the Casserole:
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and check the consistency. If there is excess liquid, bake uncovered for an additional 5–10 minutes until the rice absorbs the sauce.
Garnish and Serve:
- Sprinkle the casserole with fresh parsley before serving. Enjoy warm as a standalone meal or with your favorite sides.

Notes

Choose the Right Rice: Use medium or long-grain rice for the best texture. Avoid quick-cooking rice, as it can become mushy.
Substitutions: Replace sherry or wine with extra chicken stock or a splash of lemon juice if desired.
Vegetable Additions: Add frozen peas, chopped carrots, or spinach for extra nutrients.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Freezing: Freeze individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American