Chicken and Rice Casserole Recipe

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Chicken and Rice Casserole
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Ingredients
16
Count
Nutrition
921
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. 1 Preheat oven to 375°F Heat 2 Tbsp olive oil in a large sauté pan on high or medium high heat (hot enough to brown but not burn). Sprinkle a little salt on the bottom of the pan. Sprinkle salt and pepper all over the chicken pieces. Working in batches, brown the chicken pieces on 2 sides, about 1-2 minutes per batch. Add a little more salt (and more olive oil if needed) after every batch. This will help prevent sticking. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.
  2. Chicken-rice-cass-1.jpg chicken-rice-cass-2.jpg.
  3. 2 In the same pan add 1 tablespoon olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow casserole dish (9x13x2).
  4. Chicken-rice-cass-3.jpg chicken-rice-cass-4.jpg.
  5. 3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add oil or butter), allowing them to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
  6. 4 Deglaze the pan with 1/4 cup dry sherry or dry white wine. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) 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. Then pour the stock, cream, sour cream, sherry mixture over the rice. Add the poultry and Italian seasonings (or fresh herbs) and paprika to the dish. Stir the rice, mushrooms, onion, herb mixture so that they are evenly distributed in the casserole dish.
  7. Chicken-rice-cass-5.jpg.
  8. 5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded together). Cover tightly with aluminum foil. Bake in 375°F oven for 45 minutes. Remove foil. If the casserole is too liquidy, let it cook several minutes more uncovered, until the excess liquid has evaporated away.
  9. Sprinkle with fresh parsley before serving.
  10. Serves 6 (with leftovers).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 921.32 Kcal (3857 kJ)
Calories from fat 782.71 Kcal
% Daily Value*
Total Fat 86.97g 134%
Cholesterol 210.22mg 70%
Sodium 775.15mg 32%
Potassium 498.39mg 11%
Total Carbs 9.22g 3%
Sugars 2.6g 10%
Dietary Fiber 0.9g 4%
Protein 23.01g 46%
Vitamin C 4.4mg 7%
Iron 0.6mg 3%
Calcium 62.7mg 6%
Amount Per 100 g
Calories 269.87 Kcal (1130 kJ)
Calories from fat 229.27 Kcal
% Daily Value*
Total Fat 25.47g 134%
Cholesterol 61.58mg 70%
Sodium 227.06mg 32%
Potassium 145.99mg 11%
Total Carbs 2.7g 3%
Sugars 0.76g 10%
Dietary Fiber 0.26g 4%
Protein 6.74g 46%
Vitamin C 1.3mg 7%
Iron 0.2mg 3%
Calcium 18.4mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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