This casserole is a big hit in our family and at church dinners! I've changed the original recipe a good bit to suit our tastes. I love that this recipe doesn't use cream soups (a rare find when it comes to casseroles!), so it's gluten free!
Spicy Chicken & Rice Casserole
3 boneless skinless chicken breasts, cubed
salt & pepper
olive oil
1 medium onion, chopped
1 pkg mushrooms, sliced
2 cups chicken broth (I use gluten-free)
1/2 cup milk
1/2 cup sour cream
1-1/2 tsp salt
1 can Rotel (tomatoes & chilies), slightly drained
1-1/4 cups raw long grain rice
1 tsp each Italian seasoning, poultry seasoning, paprika, & garlic powder
Preheat oven to 375°F. Grease a 9x13 baking dish. Heat 2 Tbsp of olive oil in a large sauté pan on medium high. Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper.
Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and place in baking dish. Note: the chicken does not have to be cooked through, only browned.
In the same sauté pan add 1 Tbsp olive oil, add the onions, and cook until translucent, about 3 minutes. Add onions to baking dish.
Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
Add chicken stock, milk, sour cream and salt to sauté pan. Whisk together over low heat until blended. Add the raw rice and rotel to the casserole dish, then carefully pour the sauce mixture over top. Add the seasonings to the dish. Stir the mixture so that everything is evenly distributed in the casserole dish.
Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45-50 minutes. Let stand 10 minutes before removing foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Approx 6 servings (the leftovers taste great too!)
This recipe is linked to LifeasMom's Ultimate Recipe Swap.
Spicy Chicken & Rice Casserole
3 boneless skinless chicken breasts, cubed
salt & pepper
olive oil
1 medium onion, chopped
1 pkg mushrooms, sliced
2 cups chicken broth (I use gluten-free)
1/2 cup milk
1/2 cup sour cream
1-1/2 tsp salt
1 can Rotel (tomatoes & chilies), slightly drained
1-1/4 cups raw long grain rice
1 tsp each Italian seasoning, poultry seasoning, paprika, & garlic powder
Preheat oven to 375°F. Grease a 9x13 baking dish. Heat 2 Tbsp of olive oil in a large sauté pan on medium high. Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper.
Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and place in baking dish. Note: the chicken does not have to be cooked through, only browned.
In the same sauté pan add 1 Tbsp olive oil, add the onions, and cook until translucent, about 3 minutes. Add onions to baking dish.
Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
Add chicken stock, milk, sour cream and salt to sauté pan. Whisk together over low heat until blended. Add the raw rice and rotel to the casserole dish, then carefully pour the sauce mixture over top. Add the seasonings to the dish. Stir the mixture so that everything is evenly distributed in the casserole dish.
Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45-50 minutes. Let stand 10 minutes before removing foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Approx 6 servings (the leftovers taste great too!)
This recipe is linked to LifeasMom's Ultimate Recipe Swap.
3 comments:
came over from diptacular, but couldn't resist checking out this recipe...hope to try it soon!
I made this recipe tonight and it was wonderful! My husband said to "put it on the rotation!" I love your blog...thanks for all of your recipe ideas!
i found your recipe on someone's MPM post. (I can't remember who!) this sounds like a graet alternative to hubby's favorite dish("regualr" chicken and rice) thanks for the recipe!
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