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Chicken and Rice Casserole


-1 1/2 lbs boneless, skinless chicken breasts sliced into cubes

-4 Tbsp olive oil

-8 slices of bacon, diced

-1 medium yellow onion, diced

-8 oz Cremini mushrooms, diced

-2 cloves garlic, minced

-1/4 plus 1 1/3 cup chicken broth

-1/2 cup low fat sour cream

-1/4 cup cream

-1 cup long grain rice

-1 to 2 Tbsp Italian seasoning

-few pinches of paprika


-Preheat oven to 375

-Slice uncooked chicken into cubes. Set aside on a plate.

-One at a time, prepare bacon, onions, mushrooms and garlic. Set each aside in their own bowl.

-Heat a pan to medium-high. Add olive oil. Once hot, cook chicken in batches until the pieces are brown on each side, 4-5 minutes per batch. You're just browning them, not cooking all the way through. Salt each batch and set chicken aside on a plate with paper towels to soak up excess oil.

-When all the chicken is cooked, use the same pan to cook the onions until soft, about 5 minutes. Salt them. Add garlic and cook one more minute. Remove to a large empty bowl.

-Add mushrooms to pan - no need to add more oil - and salt them. Cook them a few minutes until they're browned. Remove to bowl with onions.

-Add the bacon to the pan and cook until crispy, 5-10 minutes. Remove to paper towels.

-Add 1/4 cup chicken broth to pan to deglaze. Let it reduce to 1 Tbsp and then remove the pan from the heat.

-Pour the rest of the chicken broth, the cream and the sour cream into the pan and mix well. Add salt to taste.

-To mushrooms, onions and garlic add rice, Italian seasoning and Paprika. Mix well.

-Pour rice mixture into a casserole dish. Place chicken pieces on top. Pour cream mixture on top of rice and chicken. Top with diced bacon.

-Bake in the oven for 45 minutes.

Tags: chicken and rice casserole, chicken recipe, easy chicken recipe, chicken and rice recipe, sour cream, bacon, chicken casserole recipe, easy beginner recipe


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