Miss Allie’S Chicken & Rice Casserole

This classic chicken and rice casserole is the ultimate comfort food for busy weeknights. Layers of seasoned chicken breast are baked with saut&# 195;Â©ed onions, fresh mushrooms, and butter, creating a savory broth that perfectly cooks the long-grain rice. The result is a hearty, cohesive dish where the rice absorbs all the rich flavors while the chicken remains moist and tender. ItÃ¢ÂÂs simple enough for a Tuesday dinner but impressive enough for casual gatherings. Serve it directly from the Dutch oven for a rustic, home-style presentation that the whole family will love.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 59.8

Dietary: Gluten-free

Description

This classic chicken and rice casserole is the ultimate comfort food for busy weeknights. Layers of seasoned chicken breast are baked with saut&# 195;Â©ed onions, fresh mushrooms, and butter, creating a savory broth that perfectly cooks the long-grain rice. The result is a hearty, cohesive dish where the rice absorbs all the rich flavors while the chicken remains moist and tender. ItÃ¢ÂÂs simple enough for a Tuesday dinner but impressive enough for casual gatherings. Serve it directly from the Dutch oven for a rustic, home-style presentation that the whole family will love.

Ingredients

3-4 lb chicken pieces (thighs or breasts)
1 large mild onion, peeled and chopped
4 oz canned mushrooms, drained
4 tbsp butter
3 cups boiling chicken stock
1 cup long-grain uncooked rice
to taste salt and pepper

Directions

1
Preheat your oven to 350ÃÂ°F (175ÃÂ°C).
2
Pat the chicken pieces dry and season generously with salt and pepper.
3
Place half of the chicken pieces in a single layer at the bottom of a Dutch oven or heavy casserole dish with a tight-fitting lid.
4
Scatter the chopped onions and drained mushrooms evenly over the chicken.
5
Dot the vegetables with half of the butter.
6
Arrange the remaining chicken pieces on top of the vegetables, seasoning with more salt and pepper.
7
Dot the top layer of chicken with the remaining butter.
8
Cover the dish tightly and bake for 45 minutes.
9
Remove the dish from the oven and carefully transfer the chicken pieces to a plate, keeping them warm.
10
Add the uncooked rice to the casserole dish and stir it into the liquid and vegetables at the bottom.
11
Pour in the boiling chicken stock and stir gently to combine.
12
Place the cooked chicken pieces back on top of the rice mixture.
13
Cover the dish again and return to the oven.
14
Bake for approximately 1 hour, or until the rice is tender, the chicken is cooked through, and almost all the liquid has been absorbed.
15
Let the casserole rest for 5 minutes before serving to allow the rice to firm up slightly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 59.8kcal

% Daily Value *
Total Fat 3.0g5%
Saturated Fat 0.8g4%
Cholesterol 22.2mg8%
Sodium 20.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore moisture.

Substitutions: You can use bone-in, skin-on chicken for extra flavor, but you may need to adjust the cooking time. Brown rice can be used instead of white rice, but it will require more liquid and a longer cooking time.

Tip: If your casserole dish is not oven-safe for stovetop use, you can brown the chicken and sautÃÂ© the onions and mushrooms in a skillet first, then transfer everything to a baking dish before adding the rice and stock.

Keywords: chicken, rice, casserole, one-pot, comfort food, mushrooms, onions, baked, family dinner, easy, weeknight meal, hearty, savory, classic, dinner

Read it online: https://www.chefs-mate.com/recipe/miss-allies-chicken-rice-casserole/