Chicken and Rice Casserole - Master recipes

Name: Chicken and Rice Casserole - Master recipes
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 -

master-recipes.com

Preheat the oven to 375°F. 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...

View Original

Share this recipe:

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 -