Chicken and Rice Casserole


Creamy casserole perfect for a chilly evening...

  • My Rating: 0 Stars
  • Author:csw.reeve
  • Serves/Makes:6
  • Prep Time:90 Minutes



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  • 2 1/2 lbs boneless and skinless chicken thighs, cut into 1 inch pieces, patted dry
  • Salt and pepper
  • Olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pullet button mushrooms, sliced
  • 1/4 cup dry sherry or white wine
  • 1 1/3 cups chicken stock
  • 1/2 cup sour cream
  • 1/4 cup cream
  • 1 cup raw, medium or long grain, white rice
  • 1 1/2 teaspoon salt
  • 1 teaspoon each of Italian seasoning and poultry seasoning
  • 1/2 teaspoon paprika
  • 2 Tbsp chopped fresh parsley


  1. Preheat oven to 180C.
  2. Season the chicken pieces all over with salt and pepper.
  3. Heat 2 Tbsp of olive oil in a large pan on medium heat.
  4. Sprinkle a dash of salt on the bottom of the pan.
  5. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch.
  6. Add a little more salt to the pan (and more olive oil if needed) after every batch.
  7. Remove chicken pieces and set aside in a bowl. (Note that the chicken does not have to be cooked through, only browned.)
  8. In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes.
  9. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.
  10. Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
  11. Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan.
  12. Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish.
  13. Pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian, poultry seasoning and paprika to the dish.
  14. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
  15. Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded).
  16. Cover the casserole dish tightly with aluminum foil. 
  17. Bake for 45 minutes. Remove foil.
  18. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
  19. Sprinkle with fresh parsley before serving.


Note: You can make this entire dish on the stovetop instead of the oven if you want. Just use a large sauté pan with a tight cover, cook on low when all is assembled, low enough to keep a simmer, but not so high that you burn the rice.

Note: If you are avoiding cooking with alcohol, skip the sherry and deglaze the pan with a 1/4 cup extra of chicken stock.