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Chicken and Rice Casserole
Ingredients
- 2 1/2 pounds boneless
skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
- Salt and pepper
- 4 tablespoons extra virgin olive oil
- 1 medium onion
chopped
- 2 cloves garlic
minced
- 1/2 pound cremini or button mushrooms
sliced
- 1/4 cup dry sherry or white wine
- 1 1/3 cups chicken stock
See Recipe Note
- 1/2 cup sour cream
- 1/4 cup cream
- 1 cup uncooked white rice
medium or long grain
- 1 1/2 teaspoon salt
- 1 teaspoon each of Italian seasoning and poultry seasoning
or 2 teaspoons of one of these herb mixes, or 2 tablespoons chopped fresh herbs such as rosemary, sage, thyme, and basil
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Directions
- 1
Preheat the oven: Preheat the oven to 375°F.
- 2
Brown the chicken: Heat 2 tablespoons of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season the chicken pieces all over with salt and pepper. 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. The chicken does not have to be cooked through, only browned.
- 3
Sauté the onions and garlic: 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 garlic; cook 30 seconds more. Remove onions and garlic to a shallow 9x13-inch casserole dish.
- 4
Sauté the mushrooms: Raise heat to medium high and add the sliced mushrooms. Dry sauté the mushrooms (don't add butter or oil), allowing them to brown lightly and release some of their moisture. Add the mushrooms to the casserole dish.
- 5
Make the sauce: Add 1/4 cup dry sherry or dry white wine to the pan to deglaze it, scraping off the browned bits from the bottom. (At this point, if you are making ahead, reduce the sherry to 1 tablespoon and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) 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.
- 6
Assemble the casserole: 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. Stir the rice, onion, mushroom, and herb mixture so that they are evenly distributed in the casserole dish. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded).
- 7
Bake: 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.
- 8
Serve: Sprinkle with fresh parsley before serving.
Chicken and Rice Casserole
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Ratings & Reviews
Based on 30 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying, home-cooked meal that feels both comforting and special? This homemade Chicken and Rice Casserole recipe is your answer, elevating a classic to company-worthy status without a can of soup in sight.
Why This Recipe Works
This recipe shines by building flavor from scratch, ditching processed ingredients for fresh, vibrant components. Tender boneless, skinless chicken thighs are combined with aromatic garlic and onion, earthy cremini or button mushrooms, and a rich, creamy sauce made with real sour cream and cream. A touch of dry sherry or white wine adds a subtle layer of complexity, making every spoonful truly memorable.
What truly sets this Chicken and Rice Casserole apart is its dedication to wholesome, robust flavors. You'll find yourself reaching for fresh herbs and spices, creating a dish that feels both elegant and incredibly comforting. The marriage of savory chicken, perfectly cooked rice, and a silky, herb-infused sauce makes this a standout dish for any occasion.
Expect a rich, savory, and incredibly creamy casserole with perfectly tender chicken and rice that's baked to golden perfection. The paprika adds a hint of warmth and color, while fresh parsley brightens the finish. This dish is designed to be a deeply satisfying experience, offering a comforting warmth that makes any dinner feel like a special gathering.
Customization & Variations
- Feel free to experiment with your favorite fresh herbs; the recipe suggests a blend of rosemary, sage, thyme, and basil as an alternative to Italian or poultry seasoning for a vibrant, garden-fresh flavor.
- If dry sherry or white wine isn't on hand, you can omit it, though it does add a lovely depth to the sauce.
- While cremini or button mushrooms are recommended, feel free to use your preferred mushroom variety.
Serve this hearty Chicken and Rice Casserole as the centerpiece of a cozy family dinner or as an impressive main course for guests. A simple green salad or some steamed vegetables would beautifully complement its rich flavors.