Creamy Mushroom Chicken and Rice Casserole
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: serves 4-6 1x
Ingredients
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
Instructions
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.
Notes
*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.
Keywords: creamy mushroom chicken rice casserols