Tuesday, August 23, 2011
20110823 Chicken and Rice Casserole
I remember reading a recipe about chicken and rice casserole before, and was too lazy to look it up on the internet. So I simply gave this a go without knowing if I got the ingredients right - daredevil me in the kitchen! As my husband was home late, I left the dish in the oven for a little too long, so the chicken was a bit dry. Other than that, it was okay so I was pleased.
700g chicken, cubed
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
225g mushroom, sliced
1/4 cup white wine
1 1/3 cups chicken stock
1/2 cup sour cream
1/4 cup cream
1 cup raw rice
1tsp Italian dried herbs
1. Heat the oven to 190 degree C.
2. Season the chicken with salt and pepper, then brown them in a pan over high heat. Remove to a plate. Lower the heat to medium, and cook onions and garlic until the onions are soft. Remove to a plate. Add mushroom and dry saute them to release some moisture. Remove to a plate.
3. Deglaze the pan with the white wine, and heat to reduce to about 1 tbsp. Add stock and bring it to a boil. Remove the pan from heat, then add cream, sour cream, and dried herbs.
4. In a casserole dish, mix together rice, onions, mushroom, and sauce. Then lay the chicken over the top in a single layer. Cover the dish and bake for about 45 minutes in the oven. If the dish is still a bit watery, uncover the dish and cook in the oven for a few more minutes.