Classic Chicken and Rice Casserole
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Classic Chicken and Rice Casserole
Category
Meat and Poultry
Prep Time
15 minutes
Cook Time
135 minutes
Ingredients
- 2 tablespoons Fustini's Sage and Wild Mushroom olive oil, plus more for baking dish
- 1 large onion, chopped
- 2 cups sliced mushrooms
- 2 tablespoons Fustini's Thyme balsamic
- 2 cups white rice, rinsed well and drained
- 2 cups chicken broth
- 2 (10 oz) cans of cream of mushroom soup
- 2 teaspoons Fustini's Parmesan Spice blend
- 1/4 cup fresh grated parmesan cheese
- salt and pepper to taste
- 4 chicken breasts or thighs (about 2 lbs)
- 2 teaspoons fresh thyme
- 1 garlic clove, finely minced
- 1 1/2 cup shredded Swiss or mozzarella
- fresh parsley, chopped for garnish
Ingredients
Directions
- In a large sauté, pan, heat 2 tablespoons of olive oil over medium-high heat. Add onion and sauté, for 3 minutes until starting to soften. Add mushrooms and continue cooking 5 minutes until onions and mushrooms are browned. Turn off heat and add balsamic to deglaze the pan.
- Preheat oven to 350°, and grease a 9"-x-13" baking dish with olive oil. Add onion and mushroom mixture, rice, broth, Parmesan spice blend, Pamesan cheese, soup and stir until combined. Season with salt and pepper. Place chicken in the rice mixture and sprinkle with thyme and garlic and season with salt and pepper.
- Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Add shredded Swiss cheese, turn oven to broil and broil until top is golden, 3 to 5 minutes. Garnish with parsley before serving.
Recipe Note
If using bone-in, skin-on chicken pieces, place them skin side up in the dish. adapted from delish.com