Wednesday, September 21, 2016

Comfort of Comforts

Growing up, my husband's mom often made a similar meal for dinner (however she used bone-y chicken).  Recently my sister in law (husband's sister) sent me this re-do recipe of the same comforting dish.  I made it shortly thereafter.  We all loved it. It definitely pleased this picky crowd!

Chicken Rice Casserole
adapted from:

2 1/2 lbs boneless, skinless chicken thighs (cut up)
salt/pepper/onion/garlic (I used Alpine touch)
olive oil
medium onion chopped
4 cloves garlic, minced
1/2 lb mushrooms, sliced
1 1/2 cup chicken broth
1/4 cup sour cream
3/4 cup UNcooked rice, rinsed well

Heat oven to 375.  Grease a 2 qt pan well. Spread rice on the bottom.  In deep skillet melt about 1T each butter and olive oil. Brown chicken pieces (no worry to cook all the way) with onion and garlic. Remove from heat and place in a bowl. Cook mushrooms until liquid comes out and they are browned. Stir in mushrooms into chicken/onion/garlic mixture.  Spread evenly over rice. In a measuring cup or another bowl combine broth and sour cream.  Pour over all.  Cover tighly with foil and bake 45minutes until all the liquid is absorbed. Enjoy!

1 comment:

  1. This sounds really yummy! Love the simplicity! I'll have to try it soon!