Chicken and Rice Casserole

Chicken and Rice Casserole

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 1 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 onion, diced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• ½ cup sour cream
• 1 ½ lb boneless, skinless chicken thighs
• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup shredded mozzarella

Let’s make it

1. 1

   Heat the oven to 375°F. Warm the oil in a large oven-safe skillet over medium-high heat. Cook mushrooms and onion for 8 minutes, until the mushrooms give off their liquid and it mostly evaporates.

2. 2

   Stir in the rice, then the broth and sour cream. Season the chicken with paprika, salt, and pepper and nestle it into the rice.

3. 3

   Cover tightly with a lid or foil and bake for 35 minutes. Uncover, scatter the mozzarella, and bake 10–12 minutes more, until the rice is tender and the chicken is 165°F.

4. 4

   Rest 5 minutes before serving so the sauce settles.