Chicken Mushroom & Rice Casserole

This is an inspired dish I have wanted to post for several months.

Chicken and Rice casseroles are pretty common; however, last winter when I was at a beautiful resort in the White Mountains I ordered a chicken and mushroom casserole for lunch. It was served in a small crock pot with white rice on the side. I kept dipping my fork into the rice and then the chicken drenched in a mushroom sauce. All the while - I promised myself I would recreate this as a one dish casserole for my blog.

Well...here it is. I highly recommend using skin-on-chicken thighs, but you can use skinless chicken breast, skinless thighs or even nice large chicken tenders.

*Please be certain to adjust your bake time to ensure you do not overcook.

Ingredients:

4 large skin-on chicken thighs, breasts or large tenders

1 large yellow onion - chopped or sliced thinly

1 1/2 cup basamati rice - uncooked

1 box Amy’s cream of mushroom soup

3 tablespoons melted butter

1 garlic clove - minced

2 cups low sodium chicken broth or chicken bone-broth

1 tablespoon olive oil

pinch of salt and black pepper

Optional - 8 oz of shitake mushrooms - lightly sautéed

1 tablespoon fresh thyme chopped.

Fresh parley chopped

Directions:

Preheat oven 350 degrees

In a large casserole dish pour a little olive oil on the bottom and spread evenly.

Begin to assemble the casserole by layering the casserole dish with the chopped onions then the garlic - stir gently to incorporate.

Add next the uncooked rice. Spread to cover the dish.

Add next the chicken broth, then box of creamed mushroom soup. If you wish to blend do so gently.

Next if using sauté mushrooms place all over the top.

Season lightly with salt and pepper.

Place the chicken thighs on top of the mushrooms and soup rice mixture ensuring a little space in between.

Using a basting brush top the chicken with the melted butter until nicely coated, then sprinkle all over the top the fresh thyme, a pinch each of salt and black pepper.

Place aluminum foil over the dish and bake for one hour. Uncover the casserole and bake for a full 30 minutes more. Garnish with fresh chopped parsley if you wish.

Allow dish to rest for a full 5 minutes before serving.

ENJOY!