Add the garlic and cook for 30 seconds more. Add the onions and cook until translucent, stirring frequently for about 2 minutes.
Brown the chicken pieces on both sides, about 1 to 2 minutes. Season the chicken pieces with salt and pepper. Heat olive oil in a medium-sized skillet or sauté pan on medium high heat. Preheat the oven to 375 degrees F (190 degrees C).
Chicken and rice casserole full#
See the recipe box below for ingredient amounts and full recipe instructions. Some rice varieties, such as brown rice will require more liquid and a longer cooking time. Basmati rice will also work well in this recipe and there is no need to increase the cooking time. Rice: For this chicken and rice casserole, I like to use medium or long grain white rice.If using something other than cream, the sauce will not be as thick and rich but it will still be absolutely delicious. You can use whole milk or half & half instead. Heavy cream: Cream helps to make the sauce extra rich.Sour cream: You can use greek yogurt instead, if preferred.Chicken broth: Use low sodium chicken broth or vegetable broth.
Chicken and rice casserole free#
If you aren't a fan of mushrooms feel free to leave them out.
It also contains more of the vitamins and minerals found in olives. Because of the way extra virgin olive oil is made, it retains more true olive taste. It is an unrefined oil and the highest-quality olive oil you can buy. Extra virgin olive oil is the least processed form of olive oil. Olive oil: I use extra virgin olive oil in this chicken and rice casserole recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil.If you don't have Italian seasoning, use one or two of these herbs instead. The main herbs found in Italian seasoning are basil, oregano, thyme, and rosemary. Seasoning: I use salt, black pepper, and Italian seasoning.A chicken thigh tends to be juicier than the breast, but use what is available to you. Chicken: Use a boneless skinless chicken thigh or breast.See below for ways to use leftover ingredients. Our single serving recipe can easily be doubled to serve more or to make a meal for another day.This chicken casserole is creamy, savory, and incredibly delicious!.Because we don't use canned soup, we are able to avoid excess salt and preservatives.I set out to create a from-scratch version of a chicken and rice casserole without the canned soup and we found that we got so much delicious flavor from the ingredients we used. Our chicken casserole recipe is inspired by that one. You might be familiar with Campbell's Chicken and Rice Casserole recipe made with canned cream of mushroom soup. This mini chicken casserole is entirely made from scratch.It's the type of recipe I turn to time and time again, especially during the fall and winter. I don't think there's a dish more comforting than this one. It's a classic dinner recipe that I love serving with a few slices of french bread or cornbread but is perfect on its own as well. This easy chicken and rice casserole recipe comes together so quickly. This wonderful single serving recipe is filled with so much flavor! You won't find canned soup in this chicken and rice casserole made with mushrooms, garlic, and cream.
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