This Creamy Mushroom Chicken and Rice Casserole is a staple in our menu rotation these days. I absolutely love meals that really are a complete meal in one dish. We typically have a green salad ready to go in the fridge, so this makes for a great weeknight meal for us. All you need is a skillet and a 9×13″ baking dish. I’ve included step-by-step photos to make it foolproof for you too.
As a semi-often frazzled mama, I love that once it’s in the oven I have 45 minutes to clean up the kitchen and give attention to the toddlers during their not-so-finest time of day while we wait for Papa to get home from work. Most of all though, we love this dish for its creamy mushroom rice that is perfectly cooked right in the oven but yields the flavors reminiscent of the Mushroom Risotto we made so often while living in Italy.
Bone-in chicken is a must in this recipe. We always use drumsticks because our daughters love to eat them with their hands, although bone-in chicken thighs would work well too. I also highly recommend including the wine. It adds a depth of flavor that really makes this dish taste like a “gourmet” meal instead of a “casserole” for lack of a better description. If you don’t cook with wine much because you’re overwhelmed with the massive variety of wines available, I completely understand. I cook with wine a lot, and have tried an array of wines both local and internationally, but truth be told, my go-to white wine for cooking these days is $4 and some change from Trader Joe’s. It never lets my meal down, or my wallet. What makes it great for cooking? It has a really clean, dry flavor. No overly fruity or floral tones, which is something that I really appreciate in cream sauce recipes. It’s the “Rosario Estate Vinas Chilenas – Reserva Sauvignon Blanc Vintage 2019″ with a white and blue label.
- 8 chicken drumsticks, seasoned with salt, pepper, and paprika
- 2-3 tablespoons canola oil
- 1/2 pound sliced bella mushrooms
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1/4 cup dry white wine*
- 1 1/3 cups chicken stock
- 1/2 cup sour cream
- 1/4 cup heavy cream or half and half
- 1 cup uncooked Basmati rice, or other long grain white rice**
- 1 teaspoon sea salt, adjusted to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
Season the drumsticks generously with about 1 teaspoon each of salt, pepper, and sweet paprika. In a large skillet, heat the oil. Saute the drumsticks (in batches if needed) until browned on each side but not cooked through, about 2 minutes per side. Transfer to a plate and set aside.
Add mushrooms to the skillet set over medium heat until lightly browned. Add onions and garlic, cooking until onions are translucent. Season with salt.
Slowly pour in the wine, scraping up any browned bits from the bottom of the pan. Simmer until wine has reduced by about half, then pour in the chicken stock and bring just to boiling.
Reduce heat to low and add sour cream and heavy cream to the pan, stirring until thoroughly combined. Season with salt, pepper, rosemary, thyme, and sage. Remove from heat.
In a 9x13" baking dish, add the uncooked Basmati rice.
Pour mushroom sauce over the rice and stir gently to combine. Spread rice in an even layer in the bottom of the baking dish.
Arrange the browned drumsticks on top of the rice mixture in a single layer, as evenly spaced as possible.
Cover tightly with aluminum foil and bake at 375°F for 45 minutes. Let sit 5-10 minutes before serving.
*My current favorite affordable dry white wine for cooking, particularly in cream sauces like this is from Trader Joe's and only costs $4.49. It is the Rosario Estate Vinas Chilenas Sauvignon Blanc. It is from Chile and has a really clean flavor that doesn't overwhelm with floral/fruity undertones.
**If substituting brown rice, you will need to increase the amount of liquid and the cooking time. I have not tested this recipe with brown rice so I can't guarantee the results.
Looking for another one-dish meal to add to your menu?
Try this Cilantro Lime Chicken and Rice
Or these Chicken and Dumplings
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